Indian spinach curry simple and healthy enough for a weeknight dinner yet delicious enough for a special event!
While I was in India for a few months, Saag ‘Paneer’ was one of the first dishes I learned to make and has been a favorite ever since. While it has morphed over the years to become a quick and easy meal, the same spicy, aromatic flavor remains. Extra-firm tofu that has been baked with spices makes the perfect substitute for the traditional paneer cheese, and coconut milk replaces cream beautifully. Cashew cream (cashews blended with water until smooth) can be used as well, if preferred. My favorite masala to use for the curry is the MDH brand chicken masala (it is vegetarian despite its name) but any spice mix should be fine. Enjoy!
Serves 6-8
Ingredients:
Tofu
16 ounces super firm tofu, cubed
2 teaspoons melted coconut oil
1 teaspoon garam masala
1 teaspoon garlic powder
½ teaspoon chili powder or cayenne pepper (optional)
½ teaspoon salt
Saag
1 tablespoon coconut oil
2 teaspoons cumin seeds
1 onion, diced
8 cloves garlic, crushed
1 ½ inch ginger, peeled and finely grated
1 tablespoon chicken masala (or preferred masala mix)
1 teaspoon turmeric
2 teaspoons salt
1 15 ounce can diced tomatoes
2 16 ounce bags chopped frozen spinach
1 13.5 ounce can full-fat coconut milk
Directions:
To prepare the tofu, preheat the oven to 350 degrees and line a baking tray with parchment paper or a silicone baking mat
Toss the cubed tofu with the oil to coat each piece. Then add the remaining ingredients and toss again. Spread the tofu on the prepared tray and bake for 15 minutes.
For the Saag, heat the oil in a medium-large pot, and then add the cumin seeds. Stir constantly, and once the seeds are aromatic, add the diced onion.
Continue cooking the onions, stirring occasionally, until translucent. Then add the garlic and ginger and stir for 30 seconds.
Next, add the spices and salt, stir a few times, then add the diced tomato to prevent the spices from burning.
Add the frozen spinach and coconut milk and simmer until the spinach is thoroughly cooked and some of the liquid as reduced. Stir in the baked tofu and serve over rice, garnished with some cilantro and cashews if desired.
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