Ingredients:
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
Method:
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
Leave a Reply