Cup of Yum
1. Pat dry tofu with paper towels and cut it into cubes. 
2. Soak cashews in hot water for 15 minutes. Then drain the water. 

Stovetop Method

Cup of Yum
1. Heat a large pan on medium heat. Once hot, add the oil, cumin seeds and let them splutter aout 30 seconds.
2. Add chopped green chili, ginger and garlic. Saute for 30 seconds to a minute till the raw smell is gone.
3. Then add the chopped onions. Cook the onion for 3-4 minutes until onions are golden in color.
4. Add the chopped tomatoes, spices and stir them in. Cover and cook till the tomatoes soften for 2-3 minutes. Remove the lid and mix well.
5. Add the spinach and water. Mix well and cook down the spinach for 2-3 minutes. You can cover with a lid which can help the spinach to wilt quickly. Remove lid and stir well. Turn off heat.
6. Transfer the mixture to the blender, add cashews and blitz on medium speed to make a coarse puree. 
7. Heat the same pan on low heat. Pour the spinach mixture into the pan and give it a stir. Cover with a lid and cook for 2-3 minutes on medium heat. Then remove lid.  
8. If using, add the coconut milk and stir it in.
9. Add in the tofu and gently stir. Cook on medium-low heat for 3-4 minutes so the tofu softens and soaks in the flavors of the curry. 
10. Transfer to a serving bowl. Serve palak tofu hot with naan or rice.

Instant Pot Method

1. Start the instant pot in sauté mode. Add oil and cumin seeds.
2. When cumin seeds start to splutter, add green chili pepper, ginger, garlic, and onions. Sauté for about 2-3 minutes until onions are golden.
3. Stir in the tomato, spices and saute for another 2 minutes. 
4. Add water and deglaze the pot. Add in the spinach and cashews. Give a stir. Press cancel and close the instant pot lid with the vent in the sealing position. Set on manual or pressure cook mode for 2 minutes.
5. Once the instant pot beeps, let the pressure release naturally for 5 minutes, then manually release the pressure. 
6. Blend the spinach and other ingredients in the pot to a creamy texture using an immersion blender. (You can also transfer to a countertop blender to blend the spinach)
7. If using, add the coconut milk and give it a stir.
8. Add in the tofu and gently stir. Cook on saute mode for 2-3 minutes so the tofu softens and soaks in the flavors of the curry. 
9. Transfer to a serving bowl. Serve palak tofu hot with naan or rice.