Go Back
Print
palak feta

Palak Feta (with tofu!)

The classic Indian dish with puréed spinach, cheese cubes, and seasoned with ginger, garlic, and garam masala. This version has a Chapi's Kitchen spin using crispy tofu and fresh feta in place of the traditional paneer, and is packed with spinach. After perfecting this version, I think it's better than in restaurants!

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

Whole Spices

  • 1/4 tsp cumin seeds
  • 4 whole green cardamom pods
  • 2" cinnamon stick
  • 4 whole cloves

Additional Ingredients:

  • 2 1/2 cups feta cheese/tofu cubes, cubed and separated about 1/3 lb fresh French feta and 1 small package of firm tofu. Use a paper towel to pat dry the tofu cubes.
  • 2 tbsp coconut oil
  • 1 lb baby spinach one box of organic baby spinach from Costco
  • 4 tbsp ghee, divided can sub normal butter
  • 4-6 green chilies, deseeded and finely chopped I used serrano chilies. Wear gloves!
  • 1 1/2 cups yellow onion, finely chopped about 1 large onion
  • 1/2 tbsp minced garlic
  • 1/2 tbsp grated ginger
  • 1 cup tomatoes, deseeded and chopped about 1 large tomato
  • 1/2 tsp salt +more to taste
  • 6 tbsp heavy cream +more for serving
  • 1 tsp garam masala
  • 1 tsp dried fenugreek seeds

Instructions

Making the spinach gravy:

  1. Heat 2 T ghee in a large frying pan. Cook the chilies and spinach 3-4 minutes until thoroughly wilted and it no longer smells like raw spinach. Cool slightly, then transfer to a blender then blend with the cream. Set aside. Rinse and lightly dry the frying pan, then use it for the next step.

  2. Heat the last 2 T glee in the frying pan. Add the whole spices and allow them to sizzle and become fragrant, about 15 seconds.

  3. Add the onions to the pan (leaving the whole spices) and fry until they're transparent to golden, about 5-8 minutes.

  4. Add in the garlic and ginger and fry until fragrant, about 30 seconds

  5. Add the tomatoes and salt, and cook until the tomatoes break down and turn mushy, about 8 minutes.

  6. Add fenugreek and garam masala. Sauté 4 more minutes until very fragrant. During this time, remove the whole spices.

  7. Remove the onion/tomato mixture from the pan and set aside. Rinse out the pan.

Frying the Tofu:

  1. Heat the same frying pan over medium heat ad add the coconut oil. Once hot, add the cubed tofu and cook until lightly brown and crispy (about 4 minutes, tossing occasionally).

Combine it together:

  1. Lower the flame for the pan of crispy tofu and add in the pureed spinach and the tomato mixture. Mix well and cook until it bubbles, 3-4 minutes. Then turn off the heat, fold in the fresh feta cubes, top with a splash of cream, and serve!