Tofu in spinach curry (Palak tofu) from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook (page 154) by Richa Hingle

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Notes about this recipe

  • Meags on December 22, 2024

    This is amazing! One of Aidan's favorite dishes. It is an excellent texture, we haven't had it turn out too thin. It's a nice thick texture that is good over rice.

  • LFL on July 17, 2022

    3.5 stars. My husband over-blended the spinach and other stuff and made it in a pot instead of a pan, so we ended up with something soupy. We simmered it with the lid off instead of on for part of the time to thicken it. We started this a little late so the final results were still on the thin side. I can’t tell if that’s because the recipe needs a little less liquid but maybe? It needed the full 15 minutes to simmer—that helped get some bitterness out. The final results were tasty.

  • Churchim808 on December 15, 2018

    Okay but not as rich as I was hoping.

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