Potato, Spinach and Tofu Curry

Ingredients

• Spinach - 1 cup
• Potatoes - 2 whole
• Tofu - 1/2 cup
• Onions - 2 whole
• Red chili powder - 2 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Ginger - 1 whole
• Garlic - 4 clove
• Green chili - 1 whole
• Tomato - 1 whole
• Mustard seeds - 1/4 tsp
• Fenugreek seeds (uluva) - 1/4 tsp
• Salt, to taste
• Oil, as needed
• Water - 1/2 cup

Instructions

1. 1Wash the spinach and chop it roughly; set aside so it is ready when you need it.
2. 2Peel the potatoes and boil them with a little turmeric powder and salt until tender, then drain and set aside.
3. 3Reserve one onion for the masala paste and chop it roughly; finely chop the other onion for sautéing.
4. 4Make a smooth paste from 1 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, a 1-inch piece of ginger, 4 cloves garlic and one of the onions.
5. 5Meanwhile, bring 1/2 cup of water to a boil and keep it hot.
6. 6Heat oil in a pan and sauté the remaining chopped onion and the chopped green chili until the onion turns brown and fragrant.
7. 7Add the masala paste to the pan and sauté it until the oil comes clear and the spices are cooked through.
8. 8Add the chopped tomato to the pan and fry for 2-3 minutes until the tomato softens and blends with the masala.
9. 9Stir in the chopped spinach, tofu and boiled potatoes, mix everything gently and season with salt to taste.
10. 10Pour in the boiled 1/2 cup of water, cover the pan and cook on low flame for 5 minutes to let the flavors meld.
11. 11Serve hot with roti, naan or poori. Optional: finish with a squeeze of lemon or chopped cilantro for brightness.