Palak Tofu (Spinach Tofu Curry)

Ingredients

• 1 packet baby spinach
• 2 sprigs of coriander
• 1 tsp kasuri methi
• 1 finely chopped onion
• 2 cloves of smashed garlic
• 1/2 inch piece of ginger, grated
• 1 medium sized tomato, chopped
• 1 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 cup milk
• 1/4 cup water (if needed)
• 1 packet tofu

Preparation

1. Heat 2 tsp of oil in a vessel. Add the onions and saute until soft.
2. Add garlic and ginger, saute.
3. Add chilli powder, coriander powder and cumin powder. Mix in.
4. Add tomatoes and stir till mixed in with the masala.
5. Add the spinach leaves, coriander leaves,  milk and water. Cover and cook until the spinach is cooked.
6. Add the kasuri methi leaves and cook for a minute.
7. Cool and puree the spinach mixture.
8. Cut the tofu into cubes and pan fry in oil.
9. Add the tofu to the pureed spinach mixture and cook on low heat for 5 minutes.

Bhindi (Okra) Fry

Ingredients

• Saunf or Panch phoran – 3 tsp
• Chilli powder – 1/2 tsp
• Dhania powder – 1/2 tsp
• Amchur – 1/2 tsp
• Onion – 1/2 chopped
• Bhindi – 1 packet (frozen)

Preparation

1. Heat 3 tbsp oil.
2. Add onion, fry for a minute.
3. Add saunf, dhania powder, red chilli powder and amchur powder.
4. Add bhindi and fry till bhindi is cooked.