On my recent trip to New jersey, my aunt took me to an Indian restaurant. We ordered a curry there which they had named “Kofta in Hara bhara gravy”. I absolutely loved the dish. The gravy was rich and creamy, subtly flavored with beautiful spices. It did not taste like the usual palak gravy, so I figured there was more going on in there apart from spinach and spices. I kept eating it slowly devouring each and every bite trying to figure out what it was that made it so good.
We had some leftover which we packed home. I made sure no one else was eating it. I still had to figure out the recipe. It was obvious that they had added cashews and lots of cream/ dairy in it. And for me to recreate it and not use any dairy or cashew was a challenge. I was also worried about getting the spices right.
After I got back I decided to do some recipe testing. My first attempt was okay. It tasted like any other palak gravy. The next time around I decided to add some mint and coriander and I was almost close. While, I might not have been able to recreate the exact same taste as I was making it vegan, I was very happy with my second attempt. I felt I got the spices almost right. Also, since I just wanted the gravy I did not bother with the koftas. I added some crispy tofu pieces for some protein! The little one and RB loved it.
My next task was to create an instant pot version of the same recipe. So on my third attempt I tried it in the IP and it was much more easier! I made this recipe with almonds. But I strongly recommend using cashews instead to get the creaminess. For nut free option, you could use poha ( rice flakes) soaked in water for sometime and grind them along with the masalas. Here’s a picture of my lunch platter from that day 🙂
Tofu cooked with a delicious rich green sauce
Add all the ingredients for the masala paste (except the spinach) to the instant pot with a tsp of oil and saute until the onions turn translucent.
Then transfer those ingredients you just sauteed to a smaller vessel that will fit inside your instant pot for PIP method and set it aside. ( Pip method meaning pot in pot is where you place an inner vessel inside your IP )
Now add the remaining oil to the IP. On saute mode, add the cumin seeds, bay leaf, turmeric powder and the finely chopped onions. Saute until the onions turn nice and golden brown. (Add water as need to deglaze the pan)
Now add the spice powders (coriander powder, cumin powder , kasuri methi) salt and saute for a minute.
Now add 1 cup water and switch off the saute mode.
Take the smaller vessel that has all the ingredients for the masala paste and add the spinach leaves, sugar, lemon juice to that vessel.
Place this vessel inside the onion and spice mixture in the IP. You can also keep a trivet and place the vessel on top of it.
Close the lid and cook in manual high for 2 minutes. Release pressure after 4 minutes.
Grind the ingredients in the inner vessel using a hand blender or using a blender.
Add the ground mixture to the onions mixture in the IP and let it simmer for couple of minutes. Add tofu / paneer
Add almond milk as needed to dilute the gravy. Serve hot with rice/ rotis
Blanch the spinach in boiling water for 2 minutes and rinse it with cold water. When cool make a puree of it and set it aside.
Saute all the ingredients given under masala paste (except the blanched spinach) with a tsp of oil, until the onions turn translucent. When cool, grind it along with lemon juice, sugar and little salt.
In a pan, add the remaining oil, when it gets hot, add cumin seeds,bay leaf and the finely chopped onions and saute until the onions turn nice and golden brown.
Now add the coriander powder, cumin powder, turmeric powder, kasuri methi and saute for a minute or until the spices are roasted and you get a nice aroma. Add little water if you feel the spices are burning
Now add the ground masala paste, spinach puree, almond milk and let it simmer for 4 to 5 minutes in medium low flame.
Meanwhile, stir fry tofu / paneer until nice and golden and add it to the curry. Serve hot with rice/ rotis.
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Tried this out and it tasted amazing!!! My husband loved it :)
Thank you Deepti. Glad you guys enjoyed the dish :)
I had never tried hara bhara tofu masala before. This recipe was recommended as a substitute for palak tofu, a dish I've made dozens of times with multiple variations. Despite the copious amounts of cilantro and mint, it was surprisingly similar to palak, and as a matter of fact, probably one of the best Indian spinach dishes I've made. Excellent recipe.
Thank you so much for your kind words Nick! Yes it is pretty much similar to palak curry. I tried to replicate a dish I ate in a restaurant. It came pretty close :)
When do you add the tofu? Before or after you pressure cook?
Hi, You have to add the tofu in the end. After you pressure cook.
I do prefer the paneer over the tofu but for vegans, this is the best option! This is healthy and hearty and sometimes I end up eating the curry on its own more than the accompaniments like rice or rotis. Great share and loved the images!
Me too! The texture and taste of paneer is totally different. I would only recommend this if you are vegan :) Thank you!