Spinach Chickpea Curry with Crispy Tofu

Ingredients

• 14 oz extra-firm tofu (Pressed and drained)
• 1 tbsp cornstarch
• 1 tsp olive oil (For the tofu)
• 0.5 tsp garlic powder
• 0.5 tsp Kashmiri chili powder
• 0.25 tsp turmeric (For the tofu)
• 0.5 tsp garam masala (For the tofu)
• 0.5 tsp salt (For the tofu)
• 1 tbsp olive oil (For the curry)
• 1 tsp cumin seeds
• 1 yellow onion (Medium, finely diced)
• 5 cloves garlic (Minced)
• 1 tbsp fresh ginger (Freshly grated)
• 2 green chilies (Finely chopped)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric (For the curry)
• 1 tsp chili powder or paprika (Use either chili powder or paprika)
• 2 ripe tomatoes (Medium, diced)
• 280 g fresh spinach
• 0.25 cup fresh cilantro (Chopped; reserve additional cilantro for serving if desired)
• 0.75 cup low-fat cottage cheese
• 0.75 cup water or low-sodium vegetable broth (Divided; blend ½ cup with cottage cheese and use the remainder to blend the masala)
• 30 oz chickpeas (Two 15-oz cans, drained and rinsed)
• 1 tsp garam masala (For finishing the curry)
• 1 tsp kasuri methi (Crushed dried fenugreek leaves)
• 0.5 lemon juice (Juice of ½ lemon)
• salt (To taste)
• cooked basmati rice (For serving; amount as desired)
• naan (Warm, for serving; amount as desired)
• fresh cilantro (For serving)
• chili oil or chili crisp (Optional, for serving)

Steps

1. 1

   Preheat an air fryer to 400°F (200°C). Shred the pressed tofu with the large holes of a box grater.

2. 2

   Add the shredded tofu, cornstarch, 1 teaspoon olive oil, garlic powder, Kashmiri chili powder, turmeric, garam masala, and salt to a bowl. Toss until the tofu is evenly coated.

3. 3

   Transfer the tofu to the air-fryer basket and air-fry for 14–16 minutes, shaking the basket halfway through, until golden and crisp.

4. 4

   While the tofu cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.

5. 5

   Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.

6. 6

   Add the minced garlic, grated ginger, and chopped green chilies. Cook for 1 minute, stirring, until fragrant.

7. 7

   Add the ground coriander, ground cumin, turmeric, and chili powder or paprika. Stir constantly and cook for about 30 seconds, until the spices are fragrant without scorching.

8. 8

   Add the diced tomatoes. Cook for 5–6 minutes, stirring occasionally, until completely softened and the mixture is thick and jammy.

9. 9

   Add the spinach a handful at a time, stirring as each addition wilts. Cook for about 2 minutes, just until all the spinach is wilted. Stir in the chopped cilantro.

10. 10

    Blend the cottage cheese with ½ cup of the water or broth until smooth. Add this mixture to the skillet and stir to combine.

11. 11

    Blend the masala until completely smooth and silky, either directly in the skillet with an immersion blender or by carefully transferring it to a blender. Add the remaining water or broth as needed during blending.

12. 12

    Add the drained chickpeas to the blended curry. Stir in the garam masala and crushed kasuri methi, then season with salt to taste. Simmer briefly until the chickpeas are heated through and the curry reaches a spoon-coating consistency.

13. 13

    Add the juice of ½ lemon and stir. Taste and adjust salt or acidity as desired.

14. 14

    Serve the spinach chickpea curry topped with the crispy tofu. Accompany with cooked basmati rice and/or warm naan, and garnish with fresh cilantro and optional chili oil or chili crisp.

Notes

The caption ends after the blending step; adding the chickpeas, finishing spices, lemon, and serving with crispy tofu is completed from the accompanying transcript and the listed ingredients. Use caution when blending hot curry in a countertop blender: work in batches, do not overfill, and vent the lid.

Nutrition per serving

• main
• curry
• South Asian
• vegetarian
• high-protein
• air-fried
• gluten-free
• weeknight dinner