Here is the recipe. 

Ingredients

• 250 g extra-firm tofu, cubed
• 2 tbsp oil
• 1/2 tsp red chili powder
• Salt and black pepper to taste

For Gravy

• 500 g spinach (8-10 cups)
• 1 tsp oil
• 1 tsp cumin seeds
• 1/2 inch ginger
• 2 cloves garlic
• 2 green chili
• 1 medium onion (about 1 cup)
• 1 large tomato
• 1/2 cup water
• salt to taste
• 1 tbsp kasuri methi 
• 2 tbsp coconut cream or soaked cashew paste
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala

Instructions

1. Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt, and pepper.
2. Saute for 4-5 minutes till tofu turns light golden brown. Keep aside.
3. Heat oil in a Kadai/pot. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger, garlic, and green chili, and saute until the onions turn light brown.
4. Next, add diced tomato, red chili powder, turmeric powder, coriander powder, and salt, and cook for 1-2 minutes.
5. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
6. Cool the mixture and blend the ingredients into a creamy texture using a blender. Later transfer the mixture into the Kadai.
7. Add garam masala, Kasuri methi, and pan-fried tofu and mix well. No need to boil/sauté again after adding tofu. Let it sit for 5 minutes and then serve it for lunch or dinner!

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)