Heat some oil in over medium heat. Fry the tofu until done on all sides, then remove and set aside.
Add more oil to the pan if needed, and sweat the onions until they are translucent, about 10 minutes. Add garlic and ginger and cook for another minute.
Put the onion mixture into a blender with the tomatoes and spices (except the cardamom) and blend for at least 2 minutes, until smooth.
Add the contents of the blender back to the pan with the cardamom, cover, and simmer for 15-20 minutes. Add the spinach and stir well. If the stuff is looking too thick after you add the vegs, stir in a cup or two of water or stock, a little bit at a time until it reaches the desired consistency. Cover and simmer for another 10 minutes.
Add the tofu back to the pan, turn off the heat (but leave the pan on the stove), stir in cream if using, and cover for another 5-10 minutes.
Serve with rice.
The ingredients specify tofu and spinach, but paneer and peas do just as well. Add as much vegs as you like, just make sure you have enough gravy.
If you want it to taste more authentically Indian, add a teaspoon of garam masala with the other spices.
The cream is optional, but makes this dish more rich.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 19.8mg||6 %|
|Sodium 21.8mg||1 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 9.1g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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