Keto Palak Paneer (Spinach Curry) with Tofu

Instructions

1. 1Remove the 1 block of firm tofu from its packaging and gently press it between paper towels or in a tofu press to remove excess water. Cut the pressed tofu into about 2.5 cm (2.5 cm) cubes.
2. 2Bring a large pot (e.g., 6-quart / 5700 ml) of water to a rolling boil over high heat (100°C). Add the about 450 g of spinach and blanch for 1 minute until wilted, then immediately transfer to a large bowl filled with ice water to stop cooking. Once cooled, drain the spinach very well, squeezing out excess water, and blend into a smooth puree in a blender or food processor.
3. 3Heat the 2 tbsp of Ghee (Dairy-Free) in a large skillet (e.g., about 30 cm / 30 cm) over medium heat (325-350°F / 160-175°C). Add the 1 medium onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
4. 4Add the 4 cloves of garlic, minced, the about 2.5 cm of ginger, grated or finely minced, and the 2 small green chilies, deseeded and finely chopped, to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Stir in the spinach puree, the 1 can of coconut milk, the 1 tsp of garam masala, the 1 tsp of cumin powder, the 1/2 tsp of turmeric powder, and the 1 tsp of salt. Mix well to combine all ingredients.
6. 6Increase the heat to medium-low (135-150°C) and bring the mixture to a gentle simmer, where small bubbles break the surface. Add the 1 block of firm tofu cubes to the simmering curry. Cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
7. 7Remove the skillet from the heat. Stir in the 1 tbsp of lemon juice. Serve the Keto Palak Paneer hot, either on its own or with cauliflower rice.

Substitutions

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