Wash and rinse the Kale nicely.
Blanch the Kale. To do this, fill a pot with water. Once the water starts boiling, add kale in this.
Let the kale briefly immerse in the boiling water for 30 seconds to a minute. I kept for a minute as I have used some parts of stems too and they were a bit tough. (Check the step by step pics above)
After that remove the kale and immerse in Ice cold water. This will stop the cooking process of Kale.
Drain and puree the kale and keep it aside.
Chop the onion along with garlic and ginger.
In a wok or a heavy bottom pot, add in the oil.
Once hot add cumin, mustard seeds and cinnamon. Let it splutter.
Now add the chopped onion, garlic, ginger and green chilly.
Let this cook for 2-3 minutes.
Now add in the tomato puree, kale puree, corn, salt, turmeric and Red chilli.
Adjust the consistency of the curry by adding water.
Let this cook on slow to medium for 5-10 minutes.
In the meantime shallow fry the tofu pieces.
After the curry has cooked for 10 minutes, add in the tofu pieces and let it cook for another 10 minutes on slow.
Serve it with some roti or hot steamed rice.