Raghavan Iyer, author of “660 Curries,” describes paneer, the firm Indian cheese, as “fresh, firm and chewy” and “not unlike a block of extra-firm tofu,” and says you can substitute tofu for it in a pinch. That has been done in this classic Indian dish. Fresh, locally grown bunch spinach requires more prep time than bagged, but it can be worth the work. Of course, bagged spinach is also O.K. Spinach is very high in beta carotene, vitamin K (1000 percent of the daily recommended value in a cup of cooked spinach), iron, vitamins A and C, manganese, folate, magnesium, calcium, potassium, vitamins B2 and B6, tryptophan and dietary fiber.
Ingredients
- ¾ pound firm tofu, cut into 1-inch cubes
- 2 tablespoons canola oil
- ½ cup coarsely chopped shallot or red onion
- 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 whole dried red chilies, like Thai, cayenne or arbol
- 1 tablespoon coriander seeds, ground
- Salt to taste
- ¼ teaspoon cayenne
- ¼ teaspoon ground turmeric
- 1 ½ pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
- ½ cup drained yogurt
- ¼ teaspoon cornstarch
- Nutritional Information
Nutritional analysis per serving (4 servings)
281 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 21 grams protein; 4 milligrams cholesterol; 230 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 main-dish servings or 6 side-dish servings
Preparation
- Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
- Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
- Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
- Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
- Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
- Advance preparation: The browned tofu will keep in the refrigerator for a few days, but the dish is best made just before serving.
About 30 minutes
Dining and Cooking