1 lb firm tofu, drained, cubed
1/4 cup soy sauce
1 oil for deep-frying
2 tbsp ghee
2 1/2 lb frozen, chopped spinach
6 cup fresh tomatoes, cubed
2 tbsp ghee
2 tsp curry powder
2 tsp asafetida
1 1/2 tsp ground cumin
1 tsp ground coriander
3/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
2 tbsp soy sauce
Directions
Soak first 2 ingredients together while heating the oil to 350
degrees. Remove cubes from soy sauce and drain a few seconds in a
strainer to remove excess soy sauce. Drop tofu cubes in heated oil
all at once (or in a couple of separate batches if you desire) and
cook till browned and a little crisp on the outside. Remove from oil
and drain on plate covered with 2 to 3 thicknesses of paper towels.
Leftover soy sauce can be kept and used later.
As the tofu cubes are cooking (or before you start frying them),
combine the next 3 ingredients together in a skillet. Cover and put
on medium flame to simmer for 10 minutes. Remove lid and mix well
(the frozen spinach should be thawed and mixable by now).
Leave uncovered over medium flame to allow some of the juices to cook
off as you make the chaunce. This is done by heating the ghee or oil
in a butter-warming pot and adding all the spices listed. Toast in
oil till the fragrance of the spices fills the kitchen and the spices
appear to be browned. Pour into cooking vegetables immediately, add
soy sauce and mix thoroughly till tomatoes break up.
Turn off heat, add cooked tofu cubes, and cover for a few minutes
before serving. Makes 8 entree-sized servings or twice as many side
dish sized servings.
Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by
Karen Mintzias
Servings: 8 servings
Palak Tofu-Paneer Recipe brought to you by Recipe Ideas
Categories: Low Cholesterol; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, certainly as far into history as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient records were just basic hieroglyphic recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef informs us how the ancient Romans used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new foods and tastes prompted an outbreak in cookery books, many of which are kept safe in private cookery archives. By the advent of the twentieth century, cook books are in high demand, due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Palak Tofu Paneer recipe.
