Saag Tofu Curry is a healthy and easy Indian vegetarian dish which is best enjoyed with Roti or Paratha. Saag is basically green leafy curry and in this case we are preparing it with spinach leaves.
Ingredients/ Method
1 Bunch Spinach
350 gms Tofu
For marinade and frying Tofu
2 tbsp Yogurt
1/2 tsp Salt and Turmeric
1/2 to 1 tsp Red chillli pwd
1-2 tbsp Oil
For making Masala/Curry
2 tbsp Oil
1/2 tsp Cumin
1 cup chopped Onions
1/2 tsp Salt
1/4 tsp Turmeric/ Red chilli pwd
2-3 cloves of garlic
small piece of ginger
1.5 cup chopped tomatoes
(2 small or 1 large tomato)
1/4 tsp Garam Masala
– Cut firm tofu in small cubes and marinade with yogurt and spices for atleast 15 mins and then pan- fry until golden brown.
– In another pan, heat oil and add cumin seeds. give them about 30 secs and add onions, spices and ginger-garlic. Fry until golden and then add tomatoes. Fry further for 2-3 mins. Add spinach and lightly saute. Then transfer the mixture to a blender and make a smooth puree.
– Add over cooked Tofu pieces and sprinkle Garam masala on top. Serve hot with Roti/chapati or with rice.
I love this recipe!! Palak penear is one of my favorites and I’ve been missing it since I cut dairy from my diet a few years ago. I’ve made it a few times with tofu, but this recipe using is slow cooker is so much easier. Yay! The only change I made was using my own marinated tofu in place of the baked tofu. Baked tofu is so expensive and I can never bring myself to buy it. I used one block Trader Joe’s supper firm tofu marinated in a mix of soy sauce, brown mustard, apple cider vinegar, and tamarind paste. I let it marinate while the other ingredients were cooking. Easy and delish, and it saved me about $4.