Palak Tofu with Roti

Instructions

1. 1

   Prepare Tofu and Spinach

   • Press the tofu block for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
   • Heat 1 tbsp of oil in a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crisp on all sides. Remove and set aside.
   • Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for exactly 2 minutes until it wilts. Do not overcook.
   • Immediately drain the spinach and plunge it into a bowl of ice water for 1 minute. This 'shocking' process preserves its vibrant green color.
   • Squeeze out as much water as possible from the cooled spinach. Transfer it to a blender with the green chilies and blend into a smooth puree. Add a tablespoon of water only if absolutely necessary for blending.
2. 2

   Make the Cashew Cream

   • Drain the soaked cashews. Place them in a small, high-speed blender with 3-4 tablespoons of fresh water.
   • Blend for 1-2 minutes until you achieve a completely smooth, creamy, and lump-free paste. Scrape down the sides as needed. Set aside.
3. 3

   Cook the Masala Base

   • Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add the finely chopped onions and sauté for 5-6 minutes until they are soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Pour in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
4. 4

   Combine and Simmer

   • Add the prepared spinach puree to the pan and mix thoroughly with the cooked masala. Cook for 3-4 minutes, allowing the flavors to meld.
   • Stir in the smooth cashew paste and salt. Mix well until fully incorporated.
   • Add 1/2 cup of water (or more for a thinner gravy) to adjust the consistency.
   • Bring the gravy to a gentle simmer. Add the pan-fried tofu cubes, garam masala, and crushed kasuri methi (crush it between your palms before adding).
   • Stir gently to coat the tofu. Cover the pan and let it simmer on low heat for 5 minutes, allowing the tofu to absorb the rich flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the fresh lemon juice for a final touch of brightness.
   • Let it rest for a few minutes before serving.
   • Serve hot with fresh roti, naan, or steamed basmati rice.