This should really be Saag Paneer (or Palak Paneer), but I was too lazy to make paneer (Indian fresh cheese), so I simply used tofu instead. To serve 4, you need:
- 300g tofu, cut in cubes
- 500g frozen spinach (the cut & puréed variety, not the readymade one with cream in it)
- 2 cloves garlic
- 1 piece fresh ginger, grated
- 4 fresh green chilies, chopped
- 1 onion, chopped
- 2 tablespoons ghee or oil
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 3 tablespoons yoghurt
- 1 cup (250ml) water
Thaw the spinach. Remove excess water. Heat briefly in a pot, until most of the liquid has evaporated.
Put garlic, ginger, chilies and onion in a blender and whizz until you have a smooth paste.
Heat the ghee in a wok, add the paste and fry for 5 minutes, then add salt, cumin, coriander, nutmeg, yoghurt and water and let simmer for another 5 minutes.
Add the spinach and tofu. If you weren't as lazy as I was and actually made paneer cheese, use it instead of the tofu to make Saag paneer. Bring to boil, then serve immediately with rice.