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  • 2 teaspoons oil
  • 7 ounces ( 200 g) firm or extra firm tofu pressed for 15 minutes then cubed (see notes for soy-free)
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ to 1 teaspoon Kashmiri garam masala or regular garam masala or use curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • good pinch of cinnamon clove, and cardamom (optional)
  • 8 to 10 ounces ( 230 g) frozen spinach thawed or chopped fresh spinach
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon onion flakes
  • ⅓ teaspoon cayenne or Indian red chili powder
  • 2 tablespoons ketchup or tomato paste
  • 3 to 4 tablespoons vegan yogurt or you can use non-dairy cream such as cashew cream or use vegan plain cream cheese
  • ½ cup ( 120 ml) water
  • pepper flakes and garam masala for garnish
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