Ingredients Jump to Instructions ↓

  1. 1 carton firm or soft tofu

  2. Salt

  3. 1 large bunch spinach, stems discarded, leaves well washed

  4. 1 jalapeño chile, seeded and coarsely chopped

  5. 1 serrano chile, coarsely chopped

  6. 1-inch knob ginger, peeled and diced

  7. 3 garlic cloves, coarsely chopped

  8. 1 cup diced onion

  9. 2 tablespoons ghee, butter, or vegetable oil

  10. 1 1/2 teaspoons ground cumin

  11. 1/8 teaspoon nutmeg, plus a pinch

  12. 1/8 teaspoon cayenne pepper

  13. 1/2 cup half-and-half

  14. 1/3 cup yogurt

Instructions Jump to Ingredients ↑

  1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.

  2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.

  3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.

  4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.

  5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.


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