I made this yesterday after my husband bought an un-asked for bag of spinach (we already had another one in the fridge). I followed the recipe as closely as I could with what I had on hand. A few substitutions: no asafetida, no ginger in the fridge, substituted chile japones for the chile de arbol, and I had no cardamom pods. Otherwise, I followed the steps, only patting dry the tofu instead of letting it sit for an hour or so to dry. It turned out beautifully with the bright green spinach puree and the bright red chiles. The flavor is great with just what I had on hand. I imagine that with cardamom and ginger it would add up to a five star recipe. One more thing--don't be alarmed by the 50 minute prep time. I'm sure I finished this dish and clean up in less that that. It was a quick recipe to prepare.