Saag Tofu: Spinach and Tofu with a Kick of Spices

1. Prepare and Fry Tofu

Drain the excess moisture from the tofu and fry it in a tablespoon of canola oil until it's golden and crispy. Set the cooked tofu aside on paper towels to drain any extra oil.

2. Make Onion-Ginger Paste

Blend together shallots or red onions with fresh ginger in a food processor until you have a fragrant paste.

3. Bloom Spices

In your wok, heat the remaining canola oil and toast the cumin and fennel seeds with the dried red chilies for about 15 seconds.

4. Cook Onion-Ginger Paste

Add the onion-ginger paste to the wok and stir-fry it until it's fragrant, about three minutes.

5. Add Spices and Spinach

Introduce the ground coriander, a pinch of salt, cayenne, and turmeric to the mix, followed by handfuls of spinach. Add the spinach gradually, allowing each batch to wilt before adding more.

6. Combine Tofu with Spinach

Gently fold the crispy tofu into the wilted spinach, cover the wok, and let it simmer for a couple of minutes.

7. Add Yogurt Mixture

Whisk a bit of cornstarch into your yogurt to prevent curdling and stir the yogurt mixture into your spinach and tofu after removing the dried chilies.