Spinach Tofu Curry

 Famous North Indian curry is made with spinach and paneer; Palak Paneer. I replace the paneer with tofu to keep the fat and cholesterol content down. It is a delicious vegan alternative for Palak Panerr Curry. What’s more? It is Gluten Free, Dairy Free, Diabetics Friendly, Low Fat, Low Cholesterol, High protein, lactose intolerance friendly and low carbohydrate curry.

Ingredients:
1. Spinach- 2 Cups
2. Extra Firm Tofu - 2 Cups
3. Onion - 1/2 Medium
4. Tomato - 1 Medium
5. Oil - 1 TSP (Vegetable/ Saffola/ Extra Virgin Olive Oil)
6. Cumin Seeds - 1 TSP
7. Ginger - 2 Inch
8. Garlic - 6-7 Cloves
9. Green Chili - 1
10. Turmeric Powder - 1 TSP
11. Red Chili Powder - 1 TSP
12. Coriander Powder - 2 TSP
13. Water - 1/4 Cup
14. Salt - 1 TSP or as per taste

Method:
1. Get all vegetables washed and ready to chop. Chop onion, tomato, green chili in small pieces, roughly chop spinach, grate ginger and mince garlic. Drain all water from extra firm tofu and cut into bite size pieces.

2. Start Instant Pot in sauté mode for 5 min. Once the pot is hot, add oil and cumin seeds. Once cumin seeds start to sputter add garlic, ginger and green chili. Once cooked; say a min; add onion and let those become translucent.

3. Add tomato, turmeric powder, coriander powder, red chili powder and salt. Mix well. Let all mixture cook for a min or two.

4. Add water and spinach and stir well.

5. Cover with lid. Set the vent to seal mode. Choose pressure cooker mode for 2 min. 

6. Once the timer is off. Let the pressure release naturally. Open the lid, you will see cooked mixture almost reduced to half the size. 

7. Using immersion blender, mix everything together well. Gently add tofu and mix well. Let the spices soak in for 4-5 min. Now ready to serve with roti or paratha or rice dish.