Updated: Nov 11, 2019
Yield: ~1 hotel pan
Variations: Paneer, an Indian Cheese, can be sed in place of the tofu
6, 12 ounce packages firm tofu, cubed
¾ cup vegetable oil
¼ cup garam masala or curry powder
¼ cup of ginger root, peeled and chopped
10 garlic cloves
4 green chilies
½ cup water
2 cases of baby spinach
1 cup milk
Salt and pepper to taste
Cooked basmati rice
Fry the tofu in about ½ of the vegetable oil, until golden brown.
Sprinkle the tofu with the garam masala and salt, set aside.
In a blender or food processor, add the ginger, garlic, chili, and water. Process until smooth.
In a saucepan, heat the rest of the oil, and add the contents of the processor.
Stir for about 30 seconds, then add the spinach, and season with salt.
Stir for a minute, then cover the saucepan, and leave to simmer for 5-10 minutes.
Add the tofu cubes and milk to the saucepan, stir gently, and leave to somme 5-10 minutes more, stirring once or twice.
Serve over rice.