Categories: Indian, main, tofu

Ingredients

• For Saag:
• 1 bunch fresh saag
• 2 tbsp olive oil
• 1 small onion for saag
• 1 Tbsp chopped garlic
• 1 medium ripe tomato
• 2 oz water
• 1.5 tsp garam masala
• salt to taste
• For Tofu-Paneer
• 20 pieces extra firm fresh tofu
• ginger (to taste)
• green chillis (to taste)
• 1 clove garlic
• finely chopped 1 small onion
• finely chopped 2 medium lemons or limes squeezed
• 1 tsp salt

Directions

1. Clean and chop up saag into large pieces.

2. Put oil in a paan and heat, add onions and garlic and brown them; then add the diced tomatoes and let them melt. Add the saag and water.

3. Then add garam masala and salt to taste. Close the pot and let the saag cook. Stir occasionally.

4. Once the spinach is 70% cooked, take off the stove and blend halfway (do NOT puree the saag, it will turn into a chutney otherwise).

5. To prepare the tofu, drain all the water and put on a cloth to dry it out further.

6. Blend ginger, green chillis, salt, garlic and onions into a paste, mix with lemon juice.

7. Cover all the tofu in the masala and let marinate for atleast 30 minutes (the longer, the better).

8. Set oven to 350 and let the tofu bake for 13 minutes. Mix the saag and tofu and serve warmed.

Email to a friend | Print this recipe | Back