Spinach Chickpea Curry with Crispy Tofu

Method

1. 01

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

2. 02

   Shred the pressed tofu using a box grater and toss with cornstarch, olive oil, garlic powder, Kashmiri chili powder, turmeric, garam masala, and salt.

3. 03

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

4. 04

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

5. 05

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

6. 06

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

7. 07

   Add minced garlic, ginger, and green chilies and cook for 1 minute.

8. 08

   Add ground coriander, ground cumin, turmeric, and chili powder or paprika and cook for 30 seconds, stirring constantly until fragrant.

9. 09

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

10. 10

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

11. 11

    Blend cottage cheese with ½ cup of the water or broth and add to the pan.

12. 12

    Add the remaining water or broth and blend the mixture using an immersion blender until completely smooth and silky.

13. 13

    Stir in the drained chickpeas, garam masala, crushed kasuri methi, and lemon juice, and season with salt to taste.

14. 14

    Serve the curry over cooked basmati rice or with warm naan, topped with crispy tofu, fresh cilantro, and chili oil or chili crisp if desired.