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Palak Tofu Tikka Masala Recipe
Ash Tyrrell

Palak Tofu Tikka Masala Recipe

I recently made this Palak Tofu Tikka Masala at home, and I honestly couldn’t believe how rich and comforting it turned out. It felt like a restaurant-style dish, but made with simple ingredients from my kitchen. The creamy spinach gravy combined with smoky tofu was just perfect for a cozy meal
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 250 g firm tofu – Press well to remove excess water so it absorbs flavors better
  • 3 cups fresh spinach palak – Always use fresh leaves for vibrant color and taste
  • 1 medium onion chopped – Adds natural sweetness to balance spices
  • 2 medium tomatoes pureed – Gives body and slight tang to the gravy
  • 1 tbsp ginger-garlic paste – Fresh paste enhances aroma and depth
  • 2 tbsp yogurt or plant-based yogurt – Helps create tikka-style marinade
  • 1 tsp red chili powder – Adjust for spice preference
  • 1 tsp garam masala – Essential for warm Indian curry flavor
  • 1 tsp cumin seeds – Adds earthy aroma when tempered
  • 1/2 tsp turmeric powder – Gives color and mild bitterness balance
  • 2 tbsp cashew paste – Makes the gravy creamy and rich
  • 2 tbsp oil or vegan butter – For cooking and flavor base
  • Salt to taste – Enhances all flavors evenly
  • 1/2 tsp kasuri methi dried fenugreek leaves – Adds restaurant-style aroma
  • 1/2 cup water or as needed – To adjust gravy consistency

Method
 

  1. First, I press the tofu well to remove all excess moisture so it absorbs flavor better. Then I cut it into cubes and mix it with yogurt, chili powder, and salt. I let it sit for at least 15–20 minutes for deeper flavor infusion.
  2. I blanch fresh spinach in hot water for a few minutes until soft. Then I immediately transfer it to ice water to retain its bright green color. After that, I blend it into a smooth puree for the curry base.
  3. I heat oil in a pan and add cumin seeds until they splutter nicely. Then I add onions, ginger-garlic paste, and cook until golden and fragrant. Next, I add tomato puree and spices, cooking until oil separates slightly.
  4. I pour in the blended spinach puree into the masala base. Then I stir in cashew paste to make it rich and creamy. I simmer everything for a few minutes so flavors blend beautifully.
  5. I lightly pan-fry marinated tofu cubes until golden on edges. Then I gently add them into the spinach gravy and mix carefully. Finally, I sprinkle kasuri methi and simmer for a few more minutes before serving.

Notes

  • I always press tofu for at least 15 minutes to avoid watery curry
  • I don’t overcook spinach; it helps keep the color fresh and vibrant
  • I prefer blending cashews for natural creaminess instead of heavy cream
  • I let the curry rest for 10 minutes before serving for better flavor
  • I add kasuri methi at the end to keep its aroma strong
  • I slightly pan-fry tofu for better texture and restaurant-style feel