4 firm tauhu, cut as desired or use Panner (cottage cheese)
1 kg baby spinach, washed and coarsely diced
2 big onions, finely diced
1 tbsp ginger paste
1 tbsp ginger, diced
1 dried chilli, finely diced (optional )
1 green chilli, finely diced
1 sprig curry leaves, finely sliced
1/2 cup water (add more if required)
1/2 tsp roasted or plain cumin powder
1/2 tsp roasted or plain fennel powder
1/2 tsp roasted coriander powder
1 tsp crushed black pepper
Heat oil in a pot and gently fry the tauhu over low flame. Remove once it is cooked. With the remaining oil, fry onions, ginger, garlic, dried and fresh chillies and curry leaves.
When the onions have wilted, add spinach, salt, cumin, fennel and coriander powder. Then add water and cook, stirring occasionally.
When the spinach is completely cooked and almost dry, remove from heat and whisk or stir vigorously to form a smooth thick creamy consistency.
Add the fried tauhu/paneer and stir gently to coat it, taking care not to break it.
Sprinkle with crushed black pepper just before serving.
Note: You can add butter or ghee instead of oil to sauté your ingredients. You will be surprised with the results. The taste is different. You can also add cream, full or low fat for a richer fulfilling taste and creamy consistency.