1. Cook spinach and garlic in 1/2 cup water till soft. Cool and puree in food processor. Set aside. 2. In non-stick pan 1 tablespoon oil, and brown the tofu in batches. Set aside. 3. In same pan add other tablespoon oil, onion, chiles, and ginger and saute for 2 minutes. 4. Then add the yogurt, cummin and cayenne. Stir in the pureed spinach and cook about 10 minutes. 5. Add the tofu and cook another 10 minutes. Serve with Chappatis. ---------------------------------------------------------------------------
Nutrition
Ingredients
