Palak Panir (Spinach and Tofu)

The Editors
Serves 8.
Preparation Method
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A wonderful Indian curry—this time with spinach and tofu.

Corn oil or olive oil, as needed (about 3/4 cup)
16 ounces tofu, sliced 1/2-inch thick and cut in 1-inch squares
2-1/2 pounds fresh spinach, washed and picked over
4 cloves garlic, chopped
2 teaspoons Madras curry powder
1 teaspoon ground ginger
1/2 teaspoon fennel
1/2 teaspoon ground coriander
1 teaspoon red pepper
1/2 teaspoon black pepper
Scant 1/2 teaspoon cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon salt

In a large skillet, heat 1/2 inch of oil until hot. Add tofu slices and cook, covered, turning occasionally. Meanwhile, steam the spinach in a large covered kettle. When tofu is cooked, remove pieces from oil with a slotted spoon; reserve leftover oil. In the skillet, add garlic to steamed spinach. Then add curry powder, ginger, fennel, coriander, peppers, cumin, cardamom, and salt. Add tofu and mix well. Drizzle on leftover oil and keep mixture warm over low heat. This dish may also be served at room temperature.

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