If you enjoy Indian cuisine like we do, you'll appreciate the simplicity of this dish, which can be made easily at home. Great for weeknights when you're seeking a fast, flavorful main dish. This saag is perfect served with a side of Jasmine rice or scooped up on a bit of warmed flatbread.
Saag Tofu (or Paneer)
1 lb fresh spinach (or 2 lbs spinach, leaving out the mustard greens)
1 lb fresh mustard greens
8 oz extra firm tofu, pressed to remove excess moisture
coconut oil or ghee
4 T butter
2 onions, diced
4 cloves garlic, minced
1 inch piece of fresh ginger root, peeled and grated
1 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp garam masala*
1 tsp kosher salt
1 cup plain yogurt (preferably whole milk)
water or buttermilk, if needed
Wash the spinach well. Chop roughly and set aside.
Cut the tofu into 1/2 inch cubes. Heat coconut oil in a large skillet. Fry cubes of tofu in batches, turning occasionally, until they are light brown and puffed on all sides. Remove tofu with a slotted spoon. Drain on paper towels.
In a large skillet, melt butter with an additional 1 tablespoon of oil over medium heat. Add onion and saute until just beginning to brown. Add the garlic and saute for another minute or two; then, add ginger and spices. Heat for a few minutes, until spices bloom.
Scrape the onion mixture from the skillet into the bowl of a food processor. Add chopped spinach. Process together until a fairly smooth paste is formed. Then, scrape the spinach onion mixture back into the skillet and return to the stove. Turn heat to medium, add yogurt, and stir until well combined, adding a bit of water or buttermilk if the mixture seems too thick. Add tofu and simmer, covered, for 10-15 minutes.
Serve hot.
*Madhur Jaffrey's recipe for garam masala:
1 Tbsp cardamom seeds
5cm cinnamom stick
1 tsp each of cumin seeds, cloves and black peppercorns
1/4 of a nutmeg
Grind all spices together in an electric coffee/spice grinder.
Get the full post Over at Burp!
1 lb fresh spinach (or 2 lbs spinach, leaving out the mustard greens)
1 lb fresh mustard greens
8 oz extra firm tofu, pressed to remove excess moisture
coconut oil or ghee
4 T butter
2 onions, diced
4 cloves garlic, minced
1 inch piece of fresh ginger root, peeled and grated
1 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp garam masala*
1 tsp kosher salt
1 cup plain yogurt (preferably whole milk)
water or buttermilk, if needed
Wash the spinach well. Chop roughly and set aside.
Cut the tofu into 1/2 inch cubes. Heat coconut oil in a large skillet. Fry cubes of tofu in batches, turning occasionally, until they are light brown and puffed on all sides. Remove tofu with a slotted spoon. Drain on paper towels.
In a large skillet, melt butter with an additional 1 tablespoon of oil over medium heat. Add onion and saute until just beginning to brown. Add the garlic and saute for another minute or two; then, add ginger and spices. Heat for a few minutes, until spices bloom.
Scrape the onion mixture from the skillet into the bowl of a food processor. Add chopped spinach. Process together until a fairly smooth paste is formed. Then, scrape the spinach onion mixture back into the skillet and return to the stove. Turn heat to medium, add yogurt, and stir until well combined, adding a bit of water or buttermilk if the mixture seems too thick. Add tofu and simmer, covered, for 10-15 minutes.
Serve hot.
*Madhur Jaffrey's recipe for garam masala:
1 Tbsp cardamom seeds
5cm cinnamom stick
1 tsp each of cumin seeds, cloves and black peppercorns
1/4 of a nutmeg
Grind all spices together in an electric coffee/spice grinder.
Get the full post Over at Burp!
3 comments:
What a wonderful vegetarian meal. My husband and I love Indian food, but we are trying to not eat out to save money. This might be a perfect dinner for us!
Perfect timing. PERFECT! I have a zillion pounds of fresh spinach so I'm going to leave out the mustard greens. I've got good coconut oil, ginger and some high-end Greek yogurt. Plus, I love garam masala and have my own version. This is perfect! In fact, I might have to link to you from my CSA's facebook page if you don't mind. There's a lot of spinach in our share boxes right now and this saag tofu creation is definitely different from the standard spinach recipe fare! Why would I be surprised? That's what I love about BURP! You guys are food free spirits!
xo
Melissa
P.S. And thanks for thinking of us gluten-free folks!
Melissa -
Of COURSE you can link us up to your CSA facebook page :) If we can save just one person from being overwhelmed by their bounty of fresh spinach, we've done our job!
Happy eating!
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