Saag Tofu

Ingredients
2-3 Tbsp oil
100g broccoli, cut into small florets 
100g fresh spinach
1 large onion, finely chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1/2 can chopped tomatoes
1/2 tsp hot chilli powder
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp garam masla
1 tsp salt
1/4- 1/2 cup water
1/4 soy yoghurt


300g tofu, cut into 1" cubes


Method
Heat a deep fryer to 170C, fry the tofu until golden, about 3 minutes, drain and set aside.


Steam the broccoli florets until tender, transfer to a food processor and blend.  Heat the oil in a large saucepan over a medium heat.  When the oil is hot, add the onion and cook until golden.  Add the garlic and ginger, cook for 2-3 minutes.  Add the spices, mix well, and cook for another minute or two.  Stir in the tomato, salt, and water, cook for a further 2-3 minutes.  Reduce the heat slightly, add the spinach and cover the saucepan.  Allow the spinach to wilt slightly, then mix it through the sauce.  Cook until the spinach is completely wilted.  Transfer the mixture to the food processor and blend with the broccoli until almost smooth. Pour the mixture back in to the saucepan, stir in the yoghurt, then tofu.  Cook over a low heat, stirring occasionally, for about 10 minutes until the tofu has heated through and absorbed the flavor of the sauce.


Serve with basmati rice and naan bread.


Serves 2