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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook spinach and garlic in 1/2 cup water till soft. Cool and puree in food processor. Set aside. | 2. In non-stick pan 1 tablespoon oil, and brown the tofu in batches. Set aside. | 3. In same pan add other tablespoon oil, onion, chiles, and ginger and saute for 2 minutes. | 4. Then add the yogurt, cummin and cayenne. Stir in the pureed spinach and cook about 10 minutes. | 5. Add the tofu and cook another 10 minutes. Serve with Chappatis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	20	ounces		124.7378	22.1126	12.4738	1.7009999999999998
garlic clove	5			-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
tofu	1		cubed firm	40.8233	0.7881	4.896	2.4721
ginger	1	inch	peeled julienned	-	-	-	-
serrano chilies	2		julienned	-	-	-	-
plain yogurt	1 1/2	cups		-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.