Recipe - Creamy Spinach Wpotatoes

1 pack Chopped Spinach (frozen)
One half cup Tofu
1 Onion
2 Potatoes (up to 3)
One half teaspoon Cumin seeds
One fourth teaspoon Red Chili Powder
One fourth teaspoon Tumeric Powder(optional)

(college student cooking!)

Recipe calls for 1 tsp oil. I don't know if it is necessary.

Thaw the spinach and blend using a blender till a paste is formed. You may
need to add water(in minute quantities) to help the blending process. Add
the Tofu and blend further. Chop the onion and potatoes any way you like.

In a saucepan, heat the oil and cumin seeds. When the seeds start to
crackle, add the onions and sautee till the onions turn light brown.

Add the potatoes and cover the dish. Cook for about 23 minutes making sure
that the potatoes don't burn (it has happened!).

Add the chili powder and tumeric and stir. When the potatoes are relatively
cooked(semihard), add the spinachtofu blend. Stir and let it simmer for
about 5 minutes, add salt and let it simmer for another 10 minutes. Should
be ready to eat right about now.

Posted to fatfree digest V97 #201 by richjulia@nations.net (Richard and
Julia Padget) on Sep 05, 1997