This recipe is all about multi-tasking and totally doable in 40 minutes. Start by removing stems on spinach leaves. Then clean the leaves in running water and boil them uncovered with water for 10 minutes.
Cut onions, tomatoes and green chili in big pieces and keep them in seperate cups.
Add onion & green chili pieces in the mixer grinder bowl along with minced ginger and minced garlic. Grind for 20-30 seconds to form a thick creamy paste.
Heat a large rimmed skillet over medium heat with 2 tbsp olive oil for 2-3 minutes. Once hot, add cumin seed, black pepper, cinnamon and sauté for one min.
The spinach that has been boiling might now be ready to become a paste. Get the boiled spinach out in a bowl and keep it aside to cool down.
Add the thick onion-ginger-garlic paste into the skillet and sauté for 10-15 min at medium flame. Continuously stir the paste to avoid any kind of burn until it is brown.
Now add the tomato pieces to the paste along with chili powder, coriander powder, turmeric powder & salt. Saute these for further 8-10 mins or until it is dark red in color and the tomatoes are cooked well.
Add tofu cubes into the skillet now. While the tomatoes & tofu cubes are cooking, grind the cooled down spinach leaves in the mixer grinder until you have a green creamy paste! Add this paste to the skillet and sauté all of it for 5 more minutes at low flame.
Taste & adjust flavor as needed, adding salt to deepen the flavor.
Serve your vegan palak paneer with rice (as it's a lovely side dish) or tortillas!