Green Chillies - 6
Spinach fresh - 2 bunches cleaned and chopped roughly
Tomato Puree (I had tomato paste at home, just mixed water with it and it worked fine) - 1/4 cup
Potato - 1 medium
Firm Tofu - drained, cubed (I found garlic one and thought it was interesting)
Frozen peas - 1/2 cup approx
Dhania powder - 2tbsp
Jeera powder -2 tbsp
ginger-garlic paste -2 tsps
salt, chilli powder as needed
In a pan, add 1 tbsp of oil and saute green chillies along with spinach. Saute until the spinach is wilted and cooks. I had a little water left and removed it from the stove. Let it cool and then blend it with a little salt. I used my food processor, you can use your blender too.
Drain the tofu and let it sit on a couple of paper towels so that all the water is gone. Cut into small cubes and fry it in a pan until golden brown. Remember you have to fry the tofu well or it will not taste good. It needs to be firm and not soft.
Saute onions in some oil. Add the potatoes and peas and let it cook
Add ginger-garlic paste, dhania powder, jeera powder, salt and chilli powder
Add the Tomato paste, blended spinach and add little water. You dont want to add too much water. The curry should be running but not too watery.
Let it cook for 5-10 minutes.
Add tofu to the cooked spinach
After 5 min, enjoy the wonderful Palak/spinach tofu with chapathi or rice or naan.