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 (For the tofu)
• 0.5 tsp Kashmiri chili powder (For the tofu)
• 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 Garlic (Cloves, 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 (Choose chili powder or paprika)
• 2 Ripe tomatoes (Medium, diced)
• 280 g Fresh spinach
• 0.25 cup Fresh cilantro (Chopped, for the curry)
• 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. Choose water or broth.)
• 2 15-oz cans Chickpeas (Drained and rinsed)
• 1 tsp Garam masala (For finishing the curry)
• 1 tsp Kasuri methi (Crushed)
• 0.5 Lemon juice (Juice of ½ lemon)
• Salt (To taste, for the curry)
• Cooked basmati rice (For serving; amount not specified)
• Naan (Warm, for serving; amount not specified)
• Fresh cilantro (For serving; amount not specified)
• Chili oil or chili crisp (Optional, for serving; amount not specified)

Steps

1. 1

   Preheat the air fryer to 400°F (200°C).

2. 2

   Shred the pressed, drained tofu using a box grater.

3. 3

   Toss the shredded tofu with the cornstarch, 1 teaspoon olive oil, garlic powder, Kashmiri chili powder, ¼ teaspoon turmeric, ½ teaspoon garam masala, and ½ teaspoon salt, coating it evenly.

4. 4

   Air-fry the tofu for 14–16 minutes, shaking the basket halfway through, until golden and crisp.

5. 5

   While the tofu cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.

6. 6

   Add the cumin seeds and let them sizzle for about 30 seconds.

7. 7

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

8. 8

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

9. 9

   Add the ground coriander, ground cumin, ½ teaspoon turmeric, and chili powder or paprika. Cook for 30 seconds, stirring constantly, until the spices become fragrant.

10. 10

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

11. 11

    Add the spinach a handful at a time and cook for about 2 minutes, just until wilted.

12. 12

    Add the ¼ cup cilantro to the skillet.

13. 13

    Blend the cottage cheese with ½ cup of the water or broth, then add the mixture to the pan.

14. 14

    Blend the masala with the remaining water or broth, using an immersion blender in the pan or transferring it to a blender, until completely smooth and silky.

15. 15

    Add the drained and rinsed chickpeas to the curry. The source transcript specifies this addition but the written caption does not give a cooking duration after adding them.

16. 16

    Finish the curry with 1 teaspoon garam masala, 1 teaspoon crushed kasuri methi, lemon juice, and salt to taste.

17. 17

    Top the curry with the crispy tofu. Serve with cooked basmati rice and warm naan; garnish with fresh cilantro and optionally add chili oil or chili crisp.

Notes

The caption ends after step 7 and says the recipe continues; the transcript supplies the subsequent additions of chickpeas and finishing seasonings, and says the dish is topped with tofu and served with rice and naan. The source does not specify the chickpeas' cooking time, salt quantity, or amounts for serving items. Prep and total times are estimates; the video describes the series as 30 minutes to dinner, while the listed tofu air-frying time is 14–16 minutes.

Nutrition per serving

• main
• vegetarian
• gluten-free option without naan
• air-fried
• curry
• weeknight dinner
• high-protein