Keto Palak Paneer (Spinach with Tofu)

Ingredients

• 1 lb Firm Tofu
• 10 oz Spinach
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Spices (cumin, coriander, turmeric, garam masala)
• 1/2 cup Coconut Cream
• 2 tbsp Coconut Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Press the 1 lb firm tofu to remove as much water as possible, then cut it into 1-inch cubes.
2. 2Heat 2 tbsp coconut oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside on a plate.
3. 3In the same 12-inch skillet, add the 1 medium onion, chopped, and cook over medium heat (350°F / 175°C) for 6-8 minutes, stirring often, until it is softened and golden brown. Add the 1 tbsp ginger-garlic paste and the 1 medium tomato, chopped, and cook for another 3-4 minutes until the tomato has softened.
4. 4Add the 10 oz spinach and the 1 tbsp spices to the skillet. Cook for 3-5 minutes, stirring frequently, until the spinach has wilted down.
5. 5Carefully transfer the mixture from the skillet to a blender. Blend until you have a smooth puree. Pour the puree back into the 12-inch skillet.
6. 6Stir in the 1/2 cup coconut cream and bring the mixture to a gentle simmer over medium-low heat (300°F / 150°C). Cook for 2-3 minutes, stirring, until the sauce has thickened slightly. Add the fried tofu back into the skillet.
7. 7Season the dish with 1 tsp salt and 1/2 tsp black pepper. Stir gently to combine and heat through for 1-2 minutes. Serve immediately.

Substitutions

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