PALAK PANEER1 bunch spinach1 onion 2 tomatoes 2 cloves garlic 1 tsp ground/minced ginger 1 tsp coriander 1 tsp cumin 1 tsp garam masala 1/4 tsp cayenne pepper 1/3 - 1/2 package firm tofu 3 tbls butter 1 tbls flour (soy) milk, cream Chop the spinach very finely. Saute garam masala and cayenne in 1 tbls butter briefly, then add the chopped onion, tomatoes, garlic, and ginger. Once cooked, puree in blender; add liquid (cream or water) as necessary. Meanwhile, with 1 tbls butter and flour, make light roux and add milk. If using thicker cream, ignore the roux. Return to pot and add spinach, cooking for a couple of minutes. Add beschamel to spinach, stir, and add salt to taste. Finally, mix in tofu. Add NOTES: this wasn't spicy enough (although enough cayenne). Work on spice mixture. |