Like many dishes from India, this one contains a lot of ingredients and requires a fair amount of precooking work but is easy to assemble. If you can find fresh paneer—the simple cheese that appears in many Indian dishes—by all means use it. But tofu makes a great substitute. Serve over rice or as part of a larger Indian meal.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Add the spinach and cook for about 2 minutes, or until wilted. Drain, run under cold water, then squeeze out excess water and puree in a blender, adding back a tiny bit of water if necessary to allow the machine to do its work.
Step 2
Put 2 tablespoons of the oil in a large deep skillet, preferably nonstick, over medium-high heat. Add the carrot and cauliflower and cook, stirring occasionally, until nearly tender, 10 to 15 minutes. Remove with a slotted spoon. Add the mushrooms, chiles, beans, and onion and cook, stirring occasionally, until softened, about 10 minutes. Remove and combine with the carrot mixture.
Step 3
Add the remaining tablespoon of oil, then the whole spices, ginger, and garlic and stir for about a minute. Add the powdered spices and stir; add the cooked vegetables and tofu (or paneer) and cook, stirring gently and only occasionally, for about 5 minutes. Add the curry powder, cream, and salt as necessary. Serve hot or warm.
