Quick Tofu Palak Paneer Style Curry

1.Prepare the tofu: Toss the pressed and cubed tofu with 1 tablespoon of neutral oil, 1/2 teaspoon turmeric powder, and 1/4 teaspoon salt. Heat a large skillet over medium-high heat and pan-fry the tofu until golden brown and slightly crispy on all sides (about 6-8 minutes). Set the tofu aside.

2.Prepare the spinach: Blanch the fresh spinach in boiling water for 1 minute until wilted. Immediately transfer the spinach to an ice bath to stop the cooking process. Once cool, squeeze out excess water and blend the spinach until smooth. Set aside.

3.Start the curry base: Heat the ghee or oil in the same skillet or a large pot over medium heat. Add the cumin seeds and let them splutter (about 30 seconds).

4.Sauté aromatics: Add the chopped onion and sauté until translucent and lightly golden, about 5 minutes. Add the ginger-garlic paste and slit green chili (if using), cooking for 1 minute until fragrant.

5.Bloom the spices: Reduce the heat to low. Add the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir constantly for 30 seconds until the spices are fragrant.

6.Build the sauce: Pour in the crushed tomatoes and 1/2 cup of water. Stir well, add 1 teaspoon of salt, and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

7.Combine spinach and cream: Stir in the pureed spinach and the heavy cream (or coconut milk). Mix thoroughly and let the curry simmer gently for 3 minutes.

8.Finish the dish: Gently fold in the pan-fried tofu cubes and the crushed kasuri methi. Simmer for another 2-3 minutes to allow the tofu to absorb the flavors. Taste and adjust salt if necessary.

9.Serve hot, garnished generously with fresh chopped cilantro.