Palak Paneer Spinach and Tofu Curry

Prepare Spinach: Wash the spinach leaves thoroughly and chop them.

Prepare Tofu: If using water-packed tofu, press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

Sauté Aromatics: In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.

Add Onion and Chilies: Add chopped onions and green chilies. Sauté until the onions become translucent.

Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.

Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.

Cook Spinach: Add the chopped spinach leaves to the pan. Mix well with the spice mixture. Let the spinach wilt and cook down.

Blend Mixture: Allow the mixture to cool slightly, then transfer it to a blender and blend to a smooth puree. You can also use an immersion blender directly in the pan.

Return to Pan: Return the pureed mixture to the pan. Add cubed tofu and mix well.

Add Garam Masala: Sprinkle garam masala over the mixture and mix it in.

Optional Cream: If using heavy cream, you can add it now to enhance the richness of the curry. Mix well.

Simmer: Let the curry simmer on low heat for about 10-15 minutes to allow the flavors to meld and the tofu to absorb the flavors.

Serve: Garnish the palak paneer with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice.