Tofu Saag

Tofu Saag

This should really be Saag Paneer (or Palak Paneer), but I was too lazy to make paneer (Indian fresh cheese), so I simply used tofu instead. To serve 4, you need:

  • 300g tofu, cut in cubes
  • 500g frozen spinach (the cut & pur√©ed variety, not the readymade one with cream in it)
  • 2 cloves garlic
  • 1 piece fresh ginger, grated
  • 4 fresh green chilies, chopped
  • 1 onion, chopped
  • 2 tablespoons ghee or oil
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 3 tablespoons yoghurt
  • 1 cup (250ml) water

Thaw the spinach. Remove excess water. Heat briefly in a pot, until most of the liquid has evaporated.

Put garlic, ginger, chilies and onion in a blender and whizz until you have a smooth paste.

Heat the ghee in a wok, add the paste and fry for 5 minutes, then add salt, cumin, coriander, nutmeg, yoghurt and water and let simmer for another 5 minutes.

Add the spinach and tofu. If you weren't as lazy as I was and actually made paneer cheese, use it instead of the tofu to make Saag paneer. Bring to boil, then serve immediately with rice.

HP