Creamy Spinach w/Potatoes (college student cooking!)
1 (16 ounce) bag frozen chopped spinach, thawed
1/2 cup tofu
1 tablespoon oil
1/2 teaspoon cumin seeds
1 onion, chopped
2-3 potatoes, chopped
1/4 teaspoon red chili powder
1/4 teaspoon turmeric powder, optional
salt, to taste
1. Blend spinach until a paste is formed. You may need to add water to help the blending process.
2. Add the tofu and blend further. In a saucepan, heat the oil and cumin seeds. When the seeds start to crackle, add the onions and saute until the onions turn light brown.
3. Add the potatoes and cover the dish. Cook for about 2-3 minutes making sure that the potatoes don't burn. Add the chili powder and turmeric and stir.
4. When the potatoes are relatively cooked (semi-hard), add the spinach-tofu blend. Stir and let it simmer for about 5 minutes, add salt and let it simmer for another 10 minutes.