Palak Tofu

Place the cashews in a bowl and pour ½ cup of hot water over them. Let them sit for about half an hour to soften them. Pour the cashews along with the water in a blender and blend as smooth as possible.

Wash the spinach and add it into the blender along with the coconut water. Blend again. You can blend until the spinach is completely fine, or you can leave some spinach pieces in there.

Cut the tofu in cubes. Heat a large pan with 2 teaspoons of canola oil.

When hot, place the tofu in the pan and season with the Kala Namak, curry powder, paprika powder & ginger powder. Sear the tofu for about 5 minutes.

Peel and mince the ginger root.

Add the ginger (minus a few pieces for topping later) in the pan along with the tofu.

After like 2-3 minutes, pour the spinach-sauce over the tofu.

Add in the coconut milk and tomato purée.

Let it cook for about 15-20 minutes and add salt to taste.

Once the curry thickened, it's ready to serve. Add thinly cut strips of ginger on top.