Fry the tofu on a non-stick pan with one teaspoon of oil. (optional)
Start the instant pot in sauté mode. Heat 1 tablespoon oil and add cumin seeds.
As the cumin seeds start to splutter, add ginger, garlic, red chili, and onions. Sauté for about 2 minutes until onion is translucent.
Add the chopped tomato or tomato paste, green chilies, spices and saute for another 2 minutes.
Add water and deglaze the pot. Add in the spinach. Press cancel and close the instant pot lid with the vent in sealing position. Set on ‘manual’ or ‘pressure cook’ mode for 2 minutes.
Once the instant pot beeps, let the pressure release naturally for 5 minutes, then manually release the pressure.
Blend the spinach and other ingredients in the pot to a creamy texture using a hand blender.
Add the fried tofu and press saute on low mode and cook for 1 min. ( you can add non-fried firm tofu too)
Garnish with coconut cream and you are done!
Palak Tofu can be served with rice, naan, roti or paratha.