There are moments when I truly and deeply realize what gifts God has given us, the gift of grace, the gift of mercy, the gift of forgiveness. While I'd like to think I live a relatively "perfect" life (I know, I know...) there are times I'm shown just how imperfect and dependent I am on God's grace and mercy.
You may be thinking what in the world does this have to do with Palak Tofu "Paneer"...but it kinda does.
It was while I was eating said dish that I was smacked in the face with my imperfections and my mind thinking "how can I avoid this". Why does our mind do this? I was attempting to think my way out of confronting the truth while at the same time thinking that the only thing to do was to confront the truth.
I am thankful that Christ in me gives me the ability to recognize faulty thinking and gives me the strength to do what is right, to do what glorifies God. God is so GOOD.
I'm a perfect mess and I've got God on my side. How I'd hate to imagine what my life would look like right now if I hadn't chosen Christ. Ikes!!!
So, while I'm thanking God for His grace, I'm also thanking Him for giving people in India the creativity needed to prepare such amazing food. Okay, I know that transitioning from God's grace to Indian food is a far stretch but...I had to try.
How about we just skip the transition, and prepare a dish you can thank God for.
Regardless of what a day holds, there is nothing a day can bring us that doesn't warrant thanking God.
The good, the bad, the sorrow, the joy, the trials & tribulations, the victories and miracles - God knew about them before our lives were even formed and He has a wonderful plan mixed into each aspect of our lives.
Set the table and Rejoice!
Since I asked you to "set the table" I better talk about this recipe. This dish is traditionally called Palak Paneer and is an Indian dish made with pureed spinach and a soft fresh cheese called paneer. While tofu isn't traditionally used, it makes a great substitute for the cheese typically found in Palak Paneer. One of the most important things to do when making this dish is toasting the spices. Taking the time to cook the aromatics before adding the other ingredients intensifies their flavors and deepens the taste of the overall dish. Enjoy!
Palak Tofu "Paneer"
1 tablespoon coconut oil
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
1 large onion
3 cloves garlic
1" piece ginger root
1/2 a jalapeno
6-8 cups fresh spinach
1/4 cup water
1/4 cup pureed tomatoes or tomato sauce
1/2 teaspoon garam masala
3/4 - 1 teaspoon salt
1/4 cup full fat coconut milk
1 block firm silken tofu, cubed
Heat coconut oil in a large skillet and add the cumin, coriander and turmeric. Cook for 1-2 minutes or until fragrant. Add the onion, garlic, ginger root and jalapeno. Cook until softened.
Place the onion mixture into a blender or food processor and set aside.
Place the spinach and water in the skillet, cover and bring to a boil. Cook for 2-3 minutes or until spinach has wilted and stems softened. Add to the onion mixture and process until almost smooth.
Place mixture into the skillet and add the tomatoes. Cook for 7-10 minutes and then stir in the coconut milk, garam masala and salt. Add the tofu and cook for 5-7 minutes to combine the flavors.
*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own