Don’t be shy with the garlic on this recipe from the Plant-Based mostly India cookbook, a heavy hand splendidly enhances the spinach on this lighter model of an Indian gravy. Desire a creamier model? Attempt stirring in some cashew cream.
What you want:
For the gravy:
2 teaspoons olive oil
1 tablespoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 yellow onion, diced
½ teaspoon salt
8 garlic cloves, minced
1 tablespoon minced ginger
1 inexperienced chili, minced
3 cups packed, roughly chopped spinach
For the turmeric tofu:
1 tablespoon olive oil
1 (14-ounce) block extra-firm tofu, drained and pressed, and minimize into ¾-inch cubes
½ teaspoon salt
½ teaspoon floor turmeric
1 teaspoon garam masala
2 teaspoons lime juice
What you do:
- For the gravy, in a large pan or braising pan over medium warmth, heat oil. Add coriander, cumin, and fennel seeds and warmth till aromatic, about 1 minute. Add onion and salt, and stir sometimes till softened and beginning to brown, 10 minutes. Alter warmth to medium-low or medium to forestall onions from browning too shortly.
- Add garlic, ginger, and inexperienced chili, and stir till very aromatic, 2 minutes. Add 1 cup water, enhance warmth to medium-high, and convey to a simmer. Add spinach, stir, cowl, and proceed to cook dinner till simply beginning to wilt, about 2 minutes. Take away from warmth, switch to a bowl or blender, and stir in 4 to six ice cubes to chill shortly.
- Mix till clean, or to your choice. Put aside.
- For the turmeric tofu, in a big, huge nonstick pan over medium warmth, heat oil. Add tofu and salt, and cook dinner, stirring sometimes till flippantly browned on most sides, about 10 minutes. Stir in turmeric till tofu items are evenly coated.
- Pour spinach gravy into pan. Convey to a short simmer over medium warmth 1 to 2 minutes, then take away from warmth. Stir in garam masala and lime juice and serve.
For extra plant-based recipes like this, learn: