Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 2 tbsp neutral oil
  • 1 lb fresh baby spinach, washed
  • 2 cups water
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato puree
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 cup cashew cream
  • 1 tsp salt
  • 1 tbsp lemon juice

Instructions:

  1. Wrap the tofu block in a towel and place a heavy object on top for 15 minutes to remove excess moisture.
  2. Toss the pressed tofu cubes in cornstarch and salt until lightly coated.
  3. Heat oil in a skillet over medium-high heat; fry the tofu until all sides are golden-brown and crisp, then remove and set aside on a paper towel.
  4. Bring a pot of water to a rolling boil and submerge the spinach for exactly 60 seconds until wilted.
  5. Immediately drain the spinach and plunge it into a bowl of ice water to preserve the bright green color.
  6. Squeeze out excess water and blend the spinach with a splash of water until completely smooth.
  7. Heat neutral oil in a skillet over medium heat and sauté the finely diced yellow onion until translucent.
  8. Stir in ginger paste and garlic paste, cooking for 1-2 minutes until aromatic.
  9. Add tomato puree, cumin seeds, turmeric, garam masala, and Kashmiri red chili powder, simmering until the sauce thickens.
  10. Stir in the blended spinach puree and cashew cream, simmering gently for 5 minutes to integrate flavors.
  11. Fold in the seared tofu and stir in lemon juice and salt to taste.