Palak Tofu (Spinach Tofu Curry) - Instant Pot

Palak Tofu is a delicious, rich Indian curry made with protein-packed pan-fried tofu and spinach gravy. It can be prepared in under 30 minutes using an Instant Pot or on the stovetop. This healthy dish is vegan, low-carb, keto, and gluten-free!

Palak paneer is a very popular North Indian curry that you can find in every Indian restaurant. Today, I am sharing an easy Palak Tofu recipe (vegan version of palak paneer) by replacing paneer with tofu.

It's packed with loads of spinach and protein-rich tofu, along with a few Indian spices. Serve with roti, naan, or rice for a perfect weekday meal. It's vegan, gluten-free, and keto-friendly.

If you are looking for more Indian tofu recipes, then check out

• Tandoori Tofu Tikka
• Tofu Bhurji (Indian Tofu Scramble)
• Tofu Paratha

Jump to:

• Ingredients
• How to Make Palak Tofu
• How to Serve Palak Tofu?
• Storage Suggestions
• Tips for Palak Tofu Recipe
• Variations
• Recipe FAQs
• More Instant Pot Indian Curry Recipes
• Palak Tofu (Spinach Tofu Curry)

Ingredients

• Palak: I used 10 oz organic fresh baby spinach.
• Extra-firm Tofu, also known as soy paneer, is cubed into 1-inch pieces and weighs about 1.5 cups. Always try to use Organic Tofu.
• Onion, garlic, and ginger: I used roughly chopped onions, garlic, and ginger.
• Tomato: I used Roma tomatoes for this recipe, but you can also use canned crushed or diced tomatoes as an alternative.
• Cream: I have used coconut cream, but you can also use heavy cream or cashew nut cream. You can also make cashew nut cream at home by blending soaked cashew nuts with water in a blender.
• Oil: use olive oil suitable for sautéing.
• Herbs & spices: I have used turmeric, red chili powder, coriander powder, and garam masala as spices and dried fenugreek leaves (Kasuri methi) to give restaurant-style flavor to the dish.

How to Make Palak Tofu

Pan-fry Tofu

First, press the tofu with some heavy objects for 10-15 minutes to drain excess moisture.

Cut into 1-inch cubes.

Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt, and pepper.

Saute for 4-5 minutes till tofu turns light golden brown. Keep aside.

Note: You can also roast the tofu in the air fryer for a crispy texture.

Instant Pot Method

Press SAUTE on Instant Pot. Add oil to the pot. Once the oil is hot, add cumin seeds and let them splutter.

Next, add roughly diced onions, ginger, garlic, and green chili. Sauté until the onions turn light brown.

Add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.

Add water and deglaze the pot. Next, add in the fresh spinach.

Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 2 minutes. If using frozen spinach, then set the timer to 1 Minute.

Once the pot beeps, Do a QUICK RELEASE (QR).

Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don’t have an immersion blender, transfer the mixture to a regular blender, cool it and blend until smooth, and then return it to the Instant Pot.

Lastly, add garam masala, kasuri methi, and the pan-fried tofu. Mix well. You can also add some fresh cream or cashew cream if desired. There’s no need to boil or sauté again after adding the tofu. Let it sit for 5 minutes to blend the flavors.

Indian spinach tofu curry is ready to serve.

Stovetop Pot Method

1. Heat oil in a kadai/pot. Once the oil is hot, add cumin seeds, let the cumin splutter, then add onions, ginger, garlic, green chili, and saute until onions turn light brown.
2. Next, add the diced tomato, red chili powder, turmeric powder, coriander powder, and salt. Cook for 1-2 minutes.
3. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
4. Cool the mixture, then blend the ingredients until creamy using a blender. Transfer the blended mixture back into the Kadai.
5. Add garam masala, kasuri methi, and pan-fried tofu, and mix well. After adding the tofu, there’s no need to boil or sauté again. Let it sit for 5 minutes.

Storage Suggestions

• Store: Leftover spinach tofu curry can be stored in the refrigerator in an airtight container for up to 2-3 days.
• Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months.
• Reheat: Heat the palak tofu curry in a microwave or stovetop until warm. If it's frozen, defrost it first and then reheat.

Tips for Palak Tofu Recipe

• Pan Fry Tofu: I highly recommend pan-frying the cubed tofu with some spices until golden brown before adding them to the curry. You can also air fry tofu or bake them.
• Cream: Adding cashew nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Make cashew-nut cream by blending a few soaked cashew nuts and water in a blender.
• Quick Release: Perform a quick release after pressure cooking to avoid overcooking the curry. This helps preserve the spinach's bright green color.

Variations

• Tofu Alternative: If you are not vegan, you can also replace tofu with paneer (cottage cheese). You can also add other variations like cooked chickpeas, mushrooms, cubed-boiled potatoes, and sweet corn to this spinach curry.
• Other Greens: You can also add mustard greens or kale along with spinach.

Recipe FAQs

More Instant Pot Indian Curry Recipes

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