Vegan Palak Paneer with Tofu

holycowvegan.net

LaDeDi

1 16-oz block of superfirm tofu, cut into six pieces

1 tbsp vegetable oil

5 cloves

1-inch piece cinnamon

5 green cardamom pods

1 tsp cumin seeds

1 large onion, finely diced

3 cloves garlic

2 tbsp ginger-garlic paste

2 medium tomatoes, finely diced

½ tsp turmeric

1 tsp cayenne (adjust up or down based on your taste)

1 tbsp coriander powder

1 tsp cumin powder

2 tsp garam masala

1 tbsp kasoori methi (dry fenugreek leaves). Optional, but I strongly recommend it.

16 oz frozen spinach, thawed and pureed (use two large bunches of fresh spinach if that's what you have. Blanche the spinach for a couple of minutes in boiling water and then puree)

Salt to taste

2 tbsp cashew cream, optional but nice. (Make this by blending 1 tbsp raw cashews with 2 to 3 tbsp of water)

Directions at holycowvegan.net

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