paste, water, coriander, garam masala,
and salt. Reduce the heat and simmer for
5 minutes.
- Add the spinach. You might need to
do this in batches, adding more as it
wilts. It will look like you have way too
much spinach, but not to worry. It will
all cook down. Trust me! - Cook for 7 minutes, until the spinach
is wilted and cooked down. Blend with
an immersion blender or in a traditional
blender. If you don’t like it puréed (as
it’s traditionally eaten), skip this step. - Add the tofu and cook for another 2 to
3 minutes. Serve with roti or naan.