Indian-spiced peas and spinach with tofu

Prep time: 5 minutes Cook time: 30 minutes

Serves 4

A mixture of two of my favourite Indian side dishes. I often see recipes replacing paneer with tofu. Tofu doesn’t have the same texture or flavour as paneer but it works in its own right. This is very filling.

INGREDIENTS

– 175g extra-firm tofu – 10g cornflour, seasoned

– 3 tbsp melted ghee or groundnut oil

– 1 tsp turmeric

– ¼ tsp chilli powder

– 2 tsp cumin seeds – 400g spinach, washed and coarse stems removed

– 1 large onion, finely sliced

– 4 garlic cloves, grated to a purée

– 2cm cube of ginger, peeled and grated to a purée

– 2 tsp ground coriander

– 4 large tomatoes, chopped

– 2 tsp garam masala

– 200g peas, fresh or frozen

– generous squeeze of lime or lemon juice

– 4 tbsp double cream (optional)

– chopped coriander (optional)

METHOD

Squeeze the tofu in a double layer of kitchen paper and cut into 1.5cm square cubes. Toss in the seasoned cornflour and shake off the excess. Heat a tablespoon and a half of the ghee or oil in a frying pan and fry the tofu. Don’t turn it over too much at the beginning; let it get coloured with crisp edges, then turn over so the other sides can get golden too. Add the turmeric, chilli and cumin seeds and fry with the spices for a couple of minutes, then season and set aside.

Put the spinach in a large saucepan and add about 40ml water. Cover, set this over a medium heat and let the spinach wilt, turning it over a few times so that all of it comes into contact with the base of the pan. Leave to cool completely.

Heat the rest of the ghee or oil in a large saucepan and fry the onion until it is soft and golden. Add the garlic, ginger and ground coriander and fry until everything is dark gold. Toss in the tomatoes and fry until they have broken down. Season and add the garam masala. When the tomatoes are really pulpy, add 100ml water. Bring to a simmer, then turn the heat down and let it cook gently for about 15 minutes.

Squeeze the water out of the spinach – do this in fistfuls – until it’s dry. Season and very roughly chop it. Add the spinach, tofu and peas to the pan. Stir in some lime or lemon, then check the seasoning (lime and lemon act like salt). Stir in the cream, if using, and check the seasoning again. Throw in the coriander (if using).

Serve with basmati rice or Indian bread and chutneys.