This Indian curry made with palak (spinach) is both hearty and pleasant.
For the sauce:
2 tablespoons olive oil
1 tablespoon ground coriander
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 diced yellow onion
½ teaspoon salt
8 minced cloves of garlic
1 teaspoon ground ginger
1 green chili, minced
3 cups of spinach, coarsely chopped
For the tofu with turmeric:
1 tablespoon olive oil
1 (14-ounce) block of extra-firm tofu that has been drained, pressed, and cut into 34-inch cubes.
½ teaspoon salt
1/2 teaspoon powdered turmeric
1 teaspoon garam masala
2 teaspoons lime juice
How to prepare:
Warm oil in a large saucepan or braising pan over medium heat for the gravy. Add coriander, cumin, and fennel seeds and cook for one minute, or until aromatic. Add onion and salt, and stir occasionally for 10 minutes, until softened and beginning to brown. Reduce the heat to medium-low or medium to avoid fast browning the onions.
Add garlic, ginger, and green chile and stir for 2 minutes, or until extremely aromatic. Increase the heat to medium-high and simmer 1 cup of water.
Add spinach, stir, cover, and continue cooking for about 2 minutes, or until it begins to wilt. To fast cool, remove from heat, transfer to a bowl or blender, and whisk in four to six ice cubes.
Mix until desired consistency is reached. Put aside.
Warm oil in a large, nonstick skillet over medium heat for the turmeric tofu. Add tofu and salt, and cook, stirring regularly, for approximately 10 minutes, until most sides are lightly browned. Stir in turmeric until the tofu is uniformly coated.
Add spinach gravy to the pan. Bring to a brief simmer for 1 to 2 minutes over medium heat, then remove from heat. Garam masala and lime juice are combined and served.