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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This an adaptation of Palak Paneer that I got from the Sac. food co-op. It has all the essentials, quick, easy, and healthy. Faltbread such as Naan or Chappatis goes great with dish. Ingredients:
20 ounces spinach |
5 garlic cloves |
1 onion, thinly sliced |
2 tablespoons vegetable oil |
1 lb firm tofu, cubed |
1 inch fresh ginger, peeled and julienned |
2 serrano chilies, julienned |
1 1/2 cups plain yogurt |
1 1/2 teaspoons ground cumin |
1/4 teaspoon cayenne |
1 teaspoon salt |
Directions:
1. Cook spinach and garlic in 1/2 cup water till soft. Cool and puree in food processor. Set aside.
2. In non-stick pan 1 tablespoon oil, and brown the tofu in batches. Set aside.
3. In same pan add other tablespoon oil, onion, chiles, and ginger and saute for 2 minutes.
4. Then add the yogurt, cummin and cayenne. Stir in the pureed spinach and cook about 10 minutes.
5. Add the tofu and cook another 10 minutes. Serve with Chappatis.
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