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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Indian Indian, Vegetables 4 Servings

INGREDIENTS

1 lb Tofu, firm
4 T Peanut oil
Salt
1/2 t Garam masala or curry powder
1/4 t Cayenne
2 T Garlic, chopped
1 T Ginger, chopped
2 oz Green chiles
1/4 c Water
2 T Peanut oil
1 1/4 lb Frozen spinach, chopped
1 t Salt
2 T Butter
1/4 c Heavy cream

INSTRUCTIONS

Cut tofu into tiny cubes and fry in hot oil.  Season with salt, garam
masala, and cayenne.  Puree garlic, ginger, chile pepper in water.  Put
in hot frying pan  and cook, stirring constantly, for about 30 seconds.
Add the spinach  and remaining salt.  Stir for 1 minute.  Cover and
simmer for 15  minutes. After the water cooks away, add the butter.
Optional:  puree.  Add the paneer and cream.  Cover and simmer for
another 10 minutes,  stirring once or twice.  Serve with rice. Posted
to JEWISH-FOOD digest 275  Date: Tue, 23 Jul 1996 20:37:01 -0400 (EDT)
From: Barbara Pollack <blpatcai@erols.com> NOTES : Tasted even better
after standing.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 344
Total Fat: 39.4g
Cholesterol: 35.6mg
Sodium: 1127.5mg
Potassium: 620.5mg
Carbohydrates: 11.6g
Fiber: 5.9g
Sugar: 1.4g
Protein: 17.6g


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