Step 1

In a pan heat 2 teaspoons of oil. Once the oil is hot, add cubed tofu and sprinkle paprika, salt, pepper and red chilli flakes.

Step 2

Saute for 5-6 minutes till tofu is light golden brown in color. Set aside.

Step 3

Heat 1 teaspoon of oil and cook the baby spinach till it's completely wilted. Set aside.

Step 4

In another pan, heat 1.5 teaspoon of oil on medium heat. Once hot, add roughly chopped ginger & garlic to it and saute till raw smell goes away.

Step 5

Add cubed tomatoes next and cook till tomatoes are soft and mushy, around 3-4 minutes.

Step 6

Add the wilted spinach leaves and also add cumin powder, red chilli powder, salt and garam masala.

Step 7

Cook the spinach and tomato with the spices for 2 minutes.

Step 8

Remove from heat, let it cool down a bit and then transfer mixture to a blender.

Step 9

Add 1/4 cup of milk/coconut milk and grind to a smooth paste. Set aside.

Step 10

Take the same pan in which you had cooked the tomato and spinach and add the spinach puree to it on medium heat. Add additional 1/4 cup milk/coconut milk and mix.

Step 11

Add the sauteed tofu to the spinach curry.

Step 12

Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.

Step 13

Add sugar/honey [if using] and mix.

Step 14

Cover and let the curry simmer for 10 minutes on medium-low heat.

Step 15

Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or rice!