Tofu in Spinach Gravy

•2 C tofu cut into 2cm cubes

•2 Tbsp thick yogurt

•1 Tsp garam masala

•¼ Tsp paprika

•½ Tsp salt

•1 Kg/2 lb fresh spinach leaves, washed and stalks removed

•3 tomatoes, chopped

•¼ C water

•2 Tbsp ginger, finely grated

•1 Tsp oil

•1 Tsp cumin seeds

•1 green chili chopped

•¼ Tsp yellow asafetida powder

•1 Tsp coriander powder

•1 Tsp salt

1.Combine the tofu marinate ingredients in a bowl and leave for 30 minutes. Bake in a preheated oven at 350 F/180 C for 15-20 minutes and remove.

2.Combine the spinach leaves, tomatoes, water and 1 Tbsp ginger in a saucepan. Cook for 10 minutes or until the tomatoes are mushy and spinach leaves are softened.

3.Blend the tomatoes and spinach until smooth.

4.Heat oil in a pan over moderate heat, drop the cumin seeds, green chili, the remaining ginger and sauté for a while. Add asafetida, coriander powder, spinach puree and salt.

5.Add the spiced baked tofu and cook over low heat for 15-20 minutes. Serve hot with rice.

5-6