Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Firm tofu |
200 grams |
| 2 |
Spinach, blanched |
1 + 1/2 cups [after blanching] |
| 3 |
Onion, finely chopped |
1 |
| 4 |
Green onions, finely chopped |
2 |
| 5 |
Soy sauce |
1 tablespoon |
| 6 |
Cashews |
8-10 |
| For sauce- |
| 7 |
Onions, finely chopped |
2 |
| 8 |
Ginger, finely chopped |
1/2 teaspoon |
| 9 |
Garlic, finely chopped |
4 cloves |
| 10 |
Chili paste |
1 teaspoons |
| 11 |
Black pepper powder |
1/2 teaspoon |
| 12 |
Corn flour, mixed with 2 tablespoons of cold water |
1 tablespoon |
| 13 |
Whole dried red chilies |
2 |
| 14 |
Cumin seeds |
1/ 2 teaspoon |
| 15 |
Salt |
to taste |
| 16 |
Oil |
3 tablespoons |
| Method |
|
Heat oil in a pan over medium-high heat, add cumin and dried red chilies
and let it splutter, now add onions, ginger, garlic and chili paste and cook
for 4 minutes, now tofu and spinach, stir and cook for 5 minutes, then add
soy sauce, chopped onions and green onions and stir-fry for further 2 minutes
and serve.
|
| Servings -4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
TOFU also known as bean curd is rich in protein, very tasty and easily
digestible. You can always substitute tofu with paneer. Blanching for spinach means; to boil the spinach in water
for 5 minutes, drain and use.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
