1. Heat the oil in a large frying pan, fry mushrooms and tofu until golden for 4-5 minutes.
2. Add the Achari sauce and bring to the boil.
3. Reduce the heat to simmer and add spinach and cook for ten minutes.
4. When ready, mix in chopped tomatoes and coriander.
5. Serve with hot basmati rice and mango chutney.