5 teaspoons oil
200 grams tofu, cut into cubes
½ teaspoon pepper, ground
½ teaspoon red chili flakes
1 bunch spinach/palak bhaji, chopped
1 inch ginger, roughly chopped
4 garlic cloves, roughly chopped
2 tomatoes, roughly chopped
¾ teaspoon cumin powder
1 teaspoon red chilli powder
½ teaspoon garam masala, to sprinkle
1 teaspoon fresh lemon juice
½ cup coconut milk
Salt to taste

Preparation:
Heat 2 teaspoons oil, add tofu and sprinkle, salt, pepper and red chilli flakes. Sauté and keep aside.
Heat 1 teaspoon oil. Cook the spinach. Keep aside.
Heat 2 teaspoons oil. Add ginger & garlic. Sauté.
Add tomatoes, spinach, cumin, chilli powder, salt and garam masala. Cook for 2 minutes.
After cooling blend with ¼ cup of coconut milk.
In same pan add spinach puree with remaining coconut milk and mix.
Add tofu. Cover & simmer for 10 minutes on low heat.
Add lemon juice.

Serve hot with chapatti.