Palak /Spinach - 1 small bag 10 - 15 oz
Tofu - Extra firm Nasoya brand 14oz tray
(Chili powder - 1/3 tsp, turmeric powder- 1/3 tsp salt a pinch to marinate)
For the gravy:
Red onion - chopped
Garlic - 4 -5 flakes
Green chili- chopped
Cumin seeds - 1 tsp
Chili powder - tsp
Turmeric powder - /3 tsp
Coriander powder - 1 tsp
Salt to taste
Kasuri methi/ dried fenugreek leaves - a pinch
Vegetable oil - 1 tbsp
Optional - Juice of 1/2 lime
1.Cut the tofu into the thin rectangles. Wash nicely in water n squeeze gently to remove all excess water. Spread on paper towel if required.
Sprinkle the powders on both sides of tofu and marinate for 15 minutes.
2. Meanwhile heat a pot with some water as it boils put the washed spinach leaves into it and remove as soon as it wilts n the green color intensifies. (In short blanch)
Spread on a plate allow it to cool. Once cool blitz it in the blender adding very little water to a coarse paste. Keep aside.
Note: Other blanched greens can be used instead of spinach
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