Palak Paneer

An Indian spinach dish.

By Dan'l Leviton

This Indian spinach dish goes great with dal (lentils) and Punjabi eggplant. Serve over brown rice.

"Gravy" ingredients  
Spinach at least a pound. The more the better, it cooks down a lot.
Ground ginger 1/2 tsp
Cinnamon 1/3 tsp
Green Serrano chilis 1 for mild or 2 for spicy
onion 1 small, chopped
Tomato 1
Other ingredients  

1 small, chopped

garlic, minced 2 tsp

1/8 tsp or less if you can bear it

coriander powder 1 tsp
cumin powder 1 tsp
sugar or agave nectar

1/4 tsp

Lite Tofu 1 8 oz. "juicebox" package, cut into 1/2 inch cubes
Wash and drain spinach. Heat in covered pan with all the "gravy" ingredients. I often can't fit all the spinach at first, so I add more as it cooks down. Cook until it's a soggy mess. Let it cool enough to put it in the blender. Blend into a puree.
In the same pan, heat onions until translucent. You can use cooking spray or just a few drops of water. Add garlic and stir. Add the salt, coriander, cumin and sugar or agave nectar and stir. Add the spinach puree and cook for 2 minutes, stirring. Add the tofu cubes and let simmer covered for 2 minutes. Serve over brown rice.