The classic Indian dish with puréed spinach, cheese cubes, and seasoned with ginger, garlic, and garam masala. This version has a Chapi's Kitchen spin using crispy tofu and fresh feta in place of the traditional paneer, and is packed with spinach. After perfecting this version, I think it's better than in restaurants!
Heat 2 T ghee in a large frying pan. Cook the chilies and spinach 3-4 minutes until thoroughly wilted and it no longer smells like raw spinach. Cool slightly, then transfer to a blender then blend with the cream. Set aside. Rinse and lightly dry the frying pan, then use it for the next step.
Heat the last 2 T glee in the frying pan. Add the whole spices and allow them to sizzle and become fragrant, about 15 seconds.
Add the onions to the pan (leaving the whole spices) and fry until they're transparent to golden, about 5-8 minutes.
Add in the garlic and ginger and fry until fragrant, about 30 seconds
Add the tomatoes and salt, and cook until the tomatoes break down and turn mushy, about 8 minutes.
Add fenugreek and garam masala. Sauté 4 more minutes until very fragrant. During this time, remove the whole spices.
Remove the onion/tomato mixture from the pan and set aside. Rinse out the pan.
Heat the same frying pan over medium heat ad add the coconut oil. Once hot, add the cubed tofu and cook until lightly brown and crispy (about 4 minutes, tossing occasionally).
Lower the flame for the pan of crispy tofu and add in the pureed spinach and the tomato mixture. Mix well and cook until it bubbles, 3-4 minutes. Then turn off the heat, fold in the fresh feta cubes, top with a splash of cream, and serve!