Ingredients
- 5 teaspoons oil
- 200 grams tofu, cut into cubes
- ½ teaspoon pepper, ground
- ½ teaspoon red chili flakes
- 1 bunch spinach/palak bhaji, chopped
- 1 inch ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tomatoes, roughly chopped
- ¾ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala, to sprinkle
- 1 teaspoon fresh lemon juice
- ½ cup coconut milk
- Salt to taste
Preparation
- Heat 2 teaspoons oil, add tofu and sprinkle, salt, pepper and red chilli flakes. Sauté and keep aside.
- Heat 1 teaspoon oil. Cook the spinach. Keep aside.
- Heat 2 teaspoons oil. Add ginger & garlic. Sauté.
- Add tomatoes, spinach, cumin, chilli powder, salt and garam masala. Cook for 2 minutes.
- After cooling blend with ¼ cup of coconut milk.
- In same pan add spinach puree with remaining coconut milk and mix.
- Add tofu. Cover & simmer for 10 minutes on low heat.
-
Add lemon juice.
Serve hot with chapatti.