1.5 cups of tofu
4 tablespoons of tomato paste
3 cups of Spinach
2 cups of water
2 tablespoons of oil
2 teaspoon coriander powder
10 pieces of soaked almond
1 3/4 teaspoon salt
First cut the tofu in to small square pieces (around 3/4 inch).
Grind the almond with 1/2 cup of water, which will make a smooth paste.
Heat the water and wait for it to boil. Once the water has boiled, add spinach and then turn off the gas. Wait for 5-7 minutes for the spinach to cool down.
After the spinach has cooled down, blend it for 5-10 seconds with the same water, but use only 1 cup of it. Save the remaining water for the end. This time, instead of a smooth paste, we want a leafy paste.
Next, heat the oil, add the clove and then tomato paste. Roast the paste for 2 minutes in low flame. Add the spinach, salt and coriander powder and then roast for another 5 minutes. Add the remaining water and cook until it boils.
Add the tofu and mix it well.
Lastly, mix the almond paste with the gravy, and then cook it for 5 minutes in medium low heat.