Palak Tofu Paneer

Ingredients

Rice

• 1 cup basmati rice
• 1 ½ cup water

Tofu ‘Paneer’

• 12oz firm tofu
• 2 teaspoons canola oil (or any other neutral, plant-based oil)
• ½ teaspoon curry powder
• 1 teaspoon kala namak

Spinach Curry

• 4 large handfuls fresh spinach
• 1 cup full-fat canned coconut milk
• 1 teaspoon ginger powder
• ¾ teaspoon salt
• 1 ½ teaspoon garam masala
• tomato diced (optional)

Optional Sides

• Naan

Directions

1. Add water to pot and bring to boil
2. Reduce heat on boiling water to low and add basmati rice (1 cup)
3. Let rice took covered for 15-20 minutes
4. While rice is cooking, continue on with making paneer and curry
5. Press tofu to remove excess water
6. Cut tofu into cubes
7. Bring large pan to high heat and add:
   1. Oil (2 teaspoons)
   2. Cubed tofu
   3. Curry powder (½ teaspoon)
   4. Kala namak (1 teaspoon)
8. Cook until tofu is golden with slightly crispy edges
9. Set tofu aside in a bowl
10. In the same large pan from before, add the spinach and cook until wilted
11. Reduce the heat and add:
12. coconut milk (1 can)
13. ginger powder (1 teaspoon)
14. salt (¾ teaspoon)
15. garam masala (1 ½ teaspoon)
16. Use handheld blender to blend the spinach curry
17. (Optional) Add the diced tomatoes
18. Raise heat again and cook for 3-4 minutes until hot and tomatoes have softened
19. Add tofu paneer to the spinach curry and stir together