 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Mahanandi blog Ingredients:
1 tablespoon peanut oil |
1 cup onion, finely chopped |
4 green chilies, finely chopped |
2 large tomatoes, finely chopped |
1 teaspoon ginger, grated |
1 bunch fresh spinach, cut to big pieces, about 6 cups |
1 teaspoon peanut oil |
1/2 teaspoon cumin |
1/4 cup poppy seed, powdered (or 1/2 cup cashews) |
2 tablespoons kasuri methi |
1/2 teaspoon garam masala |
salt |
15 pieces tofu, about 1 inch sized cubes |
Directions:
1. Heat oil in a wide skillet to a smoking point. Add onion, green chillies and tomatoes. Cook them to soft brown mush. Remove the contents to a plate.
2. Add the spinach to the skillet, and saute until the leaves collapse. Remove to a plate and wait for at least 5 to 10 minutes for them to cool down.
3. Take the cooled onion, chillies, tomatoes and spinach in a blender. Add a pinch of salt. Blend to thick puree. Set it aside.
4. Clean or wipe the same skillet and then add and heat oil. Add and toast the cumin. Add the spinach-tomato puree. Sprinkle the powdered poppy seeds, kasuri methi, garam masala, salt and turmeric. Along with about a cup of water. Stir well. Add the tofu cubes. Simmer on low heat for about ten minutes. Serve warm.
|
|