Preparation

• Puree the onions and ginger in a blender.

• Heat oil in a pot, and add cumin seeds.

• When the cumin seeds sizzle, add the onion puree, and let it cook for 10-15 minutes on low heat, stirring occasionally.

• Wash spinach and microwave in a large container with 1 cup of water for 7 minutes.

• Blend into a puree after the spinach is cooked. Add more water if needed to ensure a gravy consistency.

• Add the spinach to the onion gravy.

• Add garam masala, coriander powder, salt, lemon juice, and let simmer for 10 minutes.

• Add tofu or paneer cubes, simmer for 2 more minutes and serve.

Serves 2 to 4

Ingredients

1 lb. baby spinach (organic)

8 oz. paneer or firm tofu (cut into 1/2 inch cubes)

2 onions

1 inch cube ginger

1 tsp cumin seeds

2 tbsp canola oil 1/2 tsp turmeric

1 tsp garam masala (or curry powder)

salt to taste

2 tsp coriander powder

lemon juice from 1/2 lemon