1.5 cups of tofu

4 tablespoons of tomato paste

3 cups of Spinach

2 cups of water

2 tablespoons of oil

4 clove

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.


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