Palak-Tofu (Spinach and Tofu Curry)

In a heavy skillet, place spinach, turmeric, salt, and 1/2 cup water. Bring to a boil over medium-high heat.

Reduce heat, cover, and simmer for 5 minutes.

Open lid and cool slightly.

Cut tofu into 1-inch squares and lay them on a towel to remove excess water.

In a blender jar, place the cooled spinach mixture and coarsely grind.

Return the coarsely ground spinach to the skillet.

In a separate bowl, combine besan with the remaining 1/2 cup water.

Stir besan mixture into the spinach.

Cover with a lid and cook on medium heat until spinach is simmering.

Reduce heat and simmer for 20 minutes.

In a medium fry pan, heat oil on medium-high heat.

Add cumin seeds and dried red chiles, and cook for a few seconds, until seeds and chiles turn brown.

Add onion and fry 2 to 3 minutes until golden brown.

Add ginger and garlic and fry for another minute.

Remove from heat, add the cayenne pepper, and cook for a few seconds.

Remove spinach from the heat, add tofu pieces and the seasoning, and stir gently to avoid breaking the tofu.

Cover with a lid and return to the stove.

Continue to simmer for another 5 minutes.

Leave covered until ready to serve.

Transfer to a serving bowl and serve hot with flatbread or rice.