Tofu, paneer and spinach curry

Earlier in the week, I posted a recipe for a yummy tandoori naan ‘pizza’, so here’s a lovely complementary dish.

It’s a spinach, tofu and paneer curry with a mild, salty flavour and a texture not that dissimilar to chicken (I’m told).

It will feed four if served with the ‘pizza’, some boiled rice and a dollop of plain yoghurt.

Tofu, paneer and spinach tandoori

Ingredients

• 1 tbsp vegetable oil
• 250g pack of tofu
• 150g paneer
• 1tsb tandoori paste
• 2 handfuls spinach

Instructions

1. Heat the oil to very hot in a heavy-gauge pan
2. Roughly dice the drained tofu and paneer
3. Fry until just browning
4. Add the spinach and stir
5. Stir in the tandoori paste and fry for a couple more mins
6. Serve with the tandoori pizza, plain boiled rice and yoghurt

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Tofu, paneer and spinach curry

This is a spinach, tofu and paneer curry with a mild, salty flavour and a texture not that dissimilar to chicken.

Author: Emily Leary

Ingredients

• 1 tbsp vegetable oil
• 250 g pack of tofu
• 150 g paneer
• 1 tsp tandoori paste
• 2 handfuls spinach

Instructions

• Heat the oil to very hot in a heavy-gauge pan.
• Roughly dice the drained tofu and paneer.
• Fry until just browning.
• Add the spinach and stir.
• Stir in the tandoori paste and fry for a couple more mins.

Notes

Serve with plain boiled rice and yoghurt.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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