Blanch the spinach leaves with a stem.

Blend them with Green Chillies into a fine paste.

Place a pan over medium heat and drizzle 2 tbsp of vegetable oil.

Saute cumin seeds, followed by minced garlic and garlic for about 30 seconds.

Add onions and sauté until they appear translucent.

Add chopped tomatoes and sauté for about 30 seconds.

Add blended paste and water. Mix well.

Add coconut milk, tofu and stir gently without crumbling the Tofu.

Let it simmer for another 5-8 minutes.

Palak tofu is ready to serve with plain roti or steamed rice. Happy Cooking!

Fry the tofu on a non-stick pan with one tsp of oil.

Start the instant pot in sauté mode. Heat 1 tbsp 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 tomato, 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.