PALAK PANEER

There is no paneer cheese in this recipe despite its title. Patel uses tofu to substitute for dairy-based paneer. The addition of baking soda to the water used to blanch the spinach keeps the spinach bright green after its brief cooking.

1 medium yellow onion, roughly chopped 2 tablespoons unsweetened shredded coconut 5 cloves garlic

1/4-inch knob fresh ginger, not peeled

1/4 bunch fresh cilantro, roughly chopped

12 cashews, divided

1 Thai chile

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/8 teaspoon ground cloves

5 Roma tomatoes, quartered

1/4 cup vegetable oil, divided

8 ounces super firm tofu, patted dry with a towel and

cut into 1/2-inch cubes

1 1/2 tablespoons golden raisins

1/2 teaspoon baking soda

1 pound fresh spinach

Diamond Crystal kosher salt

Naan or rice, for serving

Make masala: In the bowl of a food processor fitted with the metal blade, combine onion, coconut, garlic, ginger, cilantro, 6 cashews, chile, cardamom, cinnamon, pepper and cloves. Process until mixture forms a smooth paste. Transfer mixture to a small bowl. Do not wash processor bowl.

Put the tomatoes in the food processor and process until pureed. Transfer tomatoes to a medium bowl. Do not wash processor bowl.

In a heavy-bottomed saucepan, heat 2 tablespoons oil over medium heat. Add the tofu and saute until golden brown on all sides, about 10 minutes total. Using a slotted spoon, transfer to a plate and set aside.

Add the remaining 2 tablespoons oil to the saucepan. Add masala, raisins and remaining 6 cashews and saute until fragrant, 7 to 10 minutes, stirring frequently. Add the tomato puree and cook for another 15 minutes.

While masala and tomatoes are cooking, bring a large pot of water to a boil and add the baking soda. Fill a large bowl with ice water. Blanch the spinach in the boiling water for 10 to 15 seconds, then immediately use a slotted spoon to transfer the blanched spinach to the bowl of ice water to stop the cooking. Drain the spinach and transfer to the food processor. Puree until very smooth, about 1 minute.

Addthespinachpureeandtofutothesaucepan,heatthrough, andseasonwithsalt.Serveimmediatelywithnaanorrice.

Serves 4.

Per serving: 361 calories (percent of calories from fat, 61), 17 grams protein, 21 grams carbohydrates, 7 grams total sugars, 6 grams fiber, 26 grams total fat (4 grams saturated), no cholesterol, 334 milligrams sodium. For nutritional calculations, the Diamond Crystal kosher salt included is defined as 1/4 teaspoon.