Tofu balls in Spinach sauce
Recipe by Rajiv Anand of Santa Clara, US
Tofu is not a very common ingredient in Indian cooking, however this fusion cuisine recipe does an exquisite combination of the oriental ingredient with indian style of cooking for a delicious curry style dish.
Ingredients
vegetarian
4 servings
1 pack of extra firm tofu 1 lb fresh spinach 2 tbsp maida 1 tbsp corn flour 1 egg 1 tsp chili powder 1/2 tsp turmeric powder 1/4 lbs Finely Chopped vegetables (or ground chicken) 1/2 tsp cumin seeds 6 medium cloves of garlic 1 tbsp minced ginger 2 bay leaves 2 dry chili pods Salt and black pepper
Directions
- Cook spinach with little water. Let it wilt completely.
- Drain tofu of its water content and mash it into a coarse paste.
- Combine egg whites, maida, cornflour, chili powder, turmeric and salt.
- If you are non-vegetarian, you could add 1/4 lb of ground chicken otherwise just add finely chopped vegetables.
- Heat oil in skillet and deep fry small balls. Set aside on paper towel.
- Grind cooked spinach into desired consistency (free flowing paste).
- Heat 1 tbsp of oil in frypan and add cumin seeds, bay leaves and chili into it.
- Crush Garlic and add into the oil alongwith minced ginger.
- Add the spinach mixture slowly. Cook for a minute. Adjust salt and black pepper to taste. Your dish is ready.
- To serve, fill half of the serving bowl with spinach sauce and add the fried tofu balls on top of it. You can garnish the recipe with fine julliene cut carrots.