Story ProgressBack to home

Lasooni Palak with Tofu and Makhani Gravy Recipe

Lasooni Palak with Tofu and Makhani Gravy
How to make Lasooni Palak with Tofu and Makhani Gravy

About Lasooni Palak with Tofu and Makhani Gravy Recipe: Packed with the goodness of garlic, spinach and tofu, this buttery recipe is a delicious pick for a dinner party. Enjoy this tricolour treat this Independence day with your family and friends.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Medium

Ingredients of Lasooni Palak with Tofu and Makhani Gravy

  • For Lasooni Palak:
  • 1 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tbsp garlic, finely chopped
  • 1 tbsp onion, chopped
  • 1 tbsp tomatoes, chopped
  • 2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp haldi powder
  • 1 cup palak (spinach), chopped
  • 2 cups palak paste
  • salt (as needed)
  • For makhani gravy:
  • 1 Tomato
  • 1/4 tsp butter
  • to taste salt
  • 1 tbsp kashmiri red chilli powder
  • 1 inch piece ginger
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 tsp kasoori methi
  • 2 tbsp honey
  • 1 tsp garam masala powder
  • 1 cup fresh cream
  • 400 gms silken tofu

How to Make Lasooni Palak with Tofu and Makhani Gravy

HideShow Media

Prepare Lasooni Palak:

Heat a pan with vegetable oil. Add cumin seeds and chopped garlic, onions and tomatoes. Stir and fry.
Then add red chili powder, garam masala powder and haldi powder. Stir and mix.
Now add chopped palak and palak paste. Stir and add salt. Cook for 5 minutes.

Prepare Makhani Gravy:

Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the kashmiri red chilli powder, ginger and two cups of water.
Pressure cook till two whistles. Remove and set aside to cool.
Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
Add the pureed tomatoes and cook for two to three minutes.
Dry roast the kasuri methi in a microwave or on a tawa. Crush. Add the remaining kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute.
Add the crushed kasuri Methi and garam masala powder.
Mix and cook for a minute and add cream.
Now arrange palak, tofu and makhani gravy as shown in the picture. Serve hot.
Dark / Light mode