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Tofu and spinach or paalak curry
Published On: 09 Nov 2003
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Open and remove the tofu from the packet. You may need only half the amount of tofu to make this dish. So slice it into half.
Place the unused portion in a container with a lid and pour cold water to cover the tofu and store it in the refrigerator for later use.
Sprinkle some salt on either side of the tofu that you are planning to use now.
Heat a tbsp of oil in a non stick frying pan.
Place the tofu on it and fry till it becomes golden brown on both sides.
Remove the tofu from the pan and slice it into small pieces in whichever way you like it. Keep the fried tofu aside.
:- This method of frying and then cutting the tofu is easier than cutting it into small pieces and then frying it. You can do it either way.
Wash well the spinach leaves.
Cut them into fairly big pieces and keep them aside.
Slice the garlic and the chilly pepper into thin slices.
Heat a tbsp of oil in a pan.
Add garlic and sautT for a minute or so.
Add the sliced green chillies and sautT.
When it is cooked for a minute, add a pinch of turmeric followed by the chopped spinach.
Sprinkle some salt to taste, mix well and cover the pan.
Open the lid and stir the contents occasionally, until the spinach is cooked.
Add the fried tofu and mix well.
:- Serve with rice or chappathis.
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