Vegan Palak Paneer (Spinach Curry)

Ingredients

• 1 block Firm Tofu
• about 285 g Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1-2 Green Chilies
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/2 cup Cashew Cream
• 2 tablespoons Coconut Oil
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu for at least 20 minutes to remove excess water by wrapping it in paper towels or a clean cloth and placing a heavy object on top. Cut the pressed tofu into 1.27 cm (1.25 cm) cubes. Heat 1 tablespoon of coconut oil in a 25.4 cm (25 cm) skillet over medium-high heat (176.7-190.6°C / 175-190°C), then add the tofu cubes and pan-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Remove the tofu from the skillet and set it aside.
2. 2Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Carefully add the about 285 g of spinach and blanch for 1 minute until it wilts, then immediately transfer it to a bowl of ice water to stop cooking. Squeeze out as much excess water as possible from the cooled spinach, then transfer it to a blender and blend until it forms a smooth puree.
3. 3In the same 25.4 cm (25 cm) skillet, add the remaining 1 tablespoon of coconut oil and heat over medium heat (148.9-162.8°C / 150-160°C). Dice the 1 medium onion into 0.635 cm (0.6 cm) pieces, then add it to the skillet and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and softened. Mince the 3 cloves of garlic, grate the 1 tablespoon of ginger, and finely chop the 1-2 green chilies; add these to the skillet and sauté for 1 minute until very fragrant.
4. 4Stir in the 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder into the skillet, cooking for 30 seconds until fragrant. Pour in the spinach puree and the 1/2 cup of cashew cream, stirring well to combine. Bring the mixture to a gentle simmer over medium-low heat (93.33-107.2°C / 95-105°C) and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Gently fold in the pan-fried tofu cubes and the 1 tablespoon of lemon juice into the simmering spinach curry. Continue to simmer over medium-low heat (93.33-107.2°C / 95-105°C) for 5 minutes, allowing the tofu to absorb the sauce's flavor and ensuring the curry is hot throughout. Serve immediately.

Substitutions

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