Subz Miloni

Name: Subz Miloni
Ingredients: Salt to taste; 1 pound fresh spinach, large stems removed; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 1 medium carrot, cut into 1/4-inch cubes; 1/4 small cauliflower, trimmed and broken into small florets; 1/4 pound shiitake or button mushrooms, trimmed and chopped, shiitake stems discarded or reserved for stock; 1 or 2 fresh chiles, like jalapeno or serrano, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1/4 pound green beans, trimmed and roughly chopped; 1 large onion, roughly chopped; 3 green cardamom pods; 3 black cardamom pods; 6 cloves; 4 peppercorns; 1 cinnamon stick; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon minced garlic; 1/2 teaspoon ground fenugreek; 1 teaspoon ground cumin; 1/2 package firm tofu, 6 to 8 ounces, cubed; 1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594), or to taste; 1/2 cup heavy cream

21 ingredients

12 steps

Ingredients

Salt to taste
1 pound fresh spinach, large stems removed
3 tablespoons peanut or neutral oil, like corn or grapeseed
1 medium carrot, cut into 1/4-inch cubes
1/4 small cauliflower, trimmed and broken into small florets
1/4 pound shiitake or button mushrooms, trimmed and chopped, shiitake stems discarded or reserved for stock
1 or 2 fresh chiles, like jalapeno or serrano, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste
1/4 pound green beans, trimmed and roughly chopped
1 large onion, roughly chopped
3 green cardamom pods
3 black cardamom pods
6 cloves
4 peppercorns
1 cinnamon stick
1 tablespoon peeled and minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground fenugreek
1 teaspoon ground cumin
1/2 package firm tofu, 6 to 8 ounces, cubed
1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594), or to taste
1/2 cup heavy cream

Directions

1

Bring a large pot of water to a boil and add salt.
2

Add the spinach and cook for about 2 minutes, or until wilted.
3

Drain, run under cold water, then squeeze out excess water and puree in a blender, adding back a tiny bit of water if necessary to allow the machine to do its work.
4

Put 2 tablespoons of the oil in a large deep skillet, preferably nonstick, over medium-high heat.
5

Add the carrot and cauliflower and cook, stirring occasionally, until nearly tender, 10 to 15 minutes.
6

Remove with a slotted spoon.
7

Add the mushrooms, chiles, beans, and onion and cook, stirring occasionally, until softened, about 10 minutes.
8

Remove and combine with the carrot mixture.
9

Add the remaining tablespoon of oil, then the whole spices, ginger, and garlic and stir for about a minute.
10

Add the powdered spices and stir; add the cooked vegetables and tofu (or paneer) and cook, stirring gently and only occasionally, for about 5 minutes.
11

Add the curry powder, cream, and salt as necessary.
12

Serve hot or warm.