Tofu makhani with spinach and basmati rice

Steps

1. Cook the basmati rice in salted water for 12 minutes and drain.
2. Cube the tofu and brown it in a nonstick pan for 6 minutes with garam masala and salt.
3. In a pot, soften the chopped onion with garlic and ginger for 3 minutes, add the crushed tomatoes and coconut milk and simmer for 8 minutes.
4. Stir in the tofu and spinach, cook for 2 minutes and serve with the rice.