INGREDIENTS
- 1 cup diced tofu
- 1 cup blanched spinach, puréed
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 green chilli, chopped
- 1 teaspoon cumin seeds
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
METHOD
- Heat a wok and add the oil. Once it heats up, add the cumin seeds, chopped garlic and green chilli.
- Once the garlic is golden in colour, sauté the onions and then add the spinach purée. Mix well.
- Add the diced tofu and salt and mix well.
- Finally, add a little garam masala and lemon juice and serve hot.
Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba
