October 25, 2025
Ingredients
Equipment
Method
- Press the tofu to remove excess water, then cube it.
- Heat 1/2 tbsp oil in a pan. Pan-fry the tofu cubes with paprika (if using), chilli flakes, and a pinch of salt until golden brown on all sides. Remove from the pan and set aside.
- Bring a pot of water to a boil. Blanch the fresh spinach for 30 seconds, then immediately remove and plunge it into a bowl of ice water. This stops the cooking and keeps the green color.
- In the same pan, add the remaining 1/2 tbsp oil. Sauté the chopped onion, garlic, and ginger until the onion is soft.
- Add the chopped tomatoes, turmeric, cumin powder, and garam masala. Cook until the tomatoes are soft and the oil starts to separate. Let this masala mixture cool slightly.
- Drain the blanched spinach, squeezing out excess water. Add it to a blender along with the cooked onion-tomato masala. Blend into a smooth paste.
- Return the spinach paste to the pan. Add the pan-fried tofu cubes and the coconut milk.
- Simmer on low heat for 5 minutes, allowing the flavors to meld. Add salt to taste.
- Finish with a squeeze of fresh lemon juice before serving.
Notes
Tastes best with brown rice or a millet roti for a complete meal.
