Heat a tablespoon of oil in a pan. Add the cumin seeds and sauté for a couple of minutes until they are fragrant. Add the onion and garlic and sauté until they are soft and translucent. Now add the serrano peppers and spinach. Mix well and cook on medium heat until the spinach wilts.

Remove from heat and transfer to a blender. Add ½ cup warm water to the mix and blend until smooth and creamy. Add more water if needed. Set aside.

Let’s make the “paneer”. In a bowl, toss the tofu cubes in chili powder, turmeric and 1 tablespoon of oil. Use an Air fryer or an oven to roast the tofu at 375°F for 10-15 minutes, or until golden brown. Alternatively, you may pan fry the tofu for the same results. Set aside.

Add a teaspoon of oil to a pan. Add the dry red chili peppers and all the spices and toast until fragrant, approx. 2 minutes. Add the spinach puree and stir to mix well with the spices. Bring to a boil. Lower the heat and add the "paneer" cubes. Mix to coat the "paneer" and simmer for a minute. Remove from heat.

Serve with naan bread or rice! Yum!