Nettle Palak Paneer or Tofu

1 larger onion

1/2 can diced tomatoes

1 teaspoon coriander powder

1 teaspoon cumin powder

1/4 of fresh chilly or chili powder - also optional

1 paneer or firm tofu

1 teaspoon grated ginger

1 teaspoon garam masala

4-5 cups of nettle leaves

1 vegetable stock cube

INSTRUCTIONS

1. Sauté onions until golden.

2. Add all the spices and fry for a few minutes.

3. Add the tomatoes and sauté everything for another 5 minutes.

4. Add nettle leaves along with about 2 cups of water. Add a little more water if necessary to just cover the leaves, but avoid adding too much to keep the palak from becoming watery.

5. Add a vegetable stock cube.

6. Cover and let simmer for about 40 minutes.

7. While the nettle is simmering, chop tofu or paneer into small cubes and fry on all sides until golden. This helps them stay firm and enhances flavor.

8. Once the nettle palak has simmered, blend it using a hand stick blender.

9. Add the fried paneer or tofu cubes.

10. Serve hot with rice.

Optional: Boil some potato cubes separately and add them to your palak for extra texture and flavor.