Can be relished along with rice,chappathis,naan and even with pasta..Here goes the recipe..
Fresh Spinach - 1 bunch
Tofu - about 20 cubes
Onion - 1 medium sized
Tomato - 2
Ginger garlic paste - 1 tablespoon
Green chillies - 6
Cumin seeds - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2 spoons
Cashews - 8 (optional)
Chop the spinach leaves coarsely..
In a wide bottomed vessel, heat some oil and add the finely diced onions..Once they turn translucent add the green chillies,tomatoes, ginger garlic paste and saute well until they turn soft..Remove them from the vessel..
Again add some oil and the spinach leaves and saute them for about 2 minutes until the leaves get well coated with the oil..Remove the leaves from the vessel and allow them to cool..
When they get completely cooled transfer the tomato-onion mixture and the spinach leaves into a mixie and puree them well along with some salt.
Powder the cashews seperately..
In a skillet heat some oil and splutter the cumin seeds..Add the puree to the oil and saute well..Add garam masala,cashew powder and turmeric powder..Add one cup of water to obtain the required consistency..Adjust salt..
Finally add the tofu cubes and simmer for about ten minutes so that the tofu absorbs the spinach sauce..
This goes to WHB hosted this week by Ramona of The Houndstooth Gourmet