Recipe - Saag Paneer (w/Tofu)
Fridge purge! I had spinach and tofu so figured that I ought to force myself to make what I’ve been wanting to – saag paneer! Of course, I didn’t have the real deal (paneer) but tofu makes a good substitute.
Step 1: Ingredients (serving size: 3-4 dinner portions)
Step 2: Preparing the vegetables
Wash the spinach before chopping it up in small pieces. Halve the block of tofu, wrap in paper towels, and place on a plate. Stack a few plates on top. Mince your garlic and ginger (I used some ground ginger and garlic powder to compensate for my lack of a full tbsp of the stuff).
Step 3: Creating the spice base
Melt your butter in a skillet before adding the garlic and ginger. You may also add the red chili pepper flakes.
Step 4: Adding spices and spinach
When the garlic has browned a bit, add the curry powder, salt, and red chilis. After that, add the spinach. This will take the longest time because you have to wait until all 1 lb. of the spinach wilts. I got impatient after a bit and microwaved some leaves to speed up the process.
Step 5: Adding yogurt and half & half
Once the leaves have wilted, add your yogurt. Add ONLY 1 cup of your half and half next. You can take the whole chilis out now.
Step 6: Adding tofu
There will be a lot of liquids in your skillet now. Continue stirring on medium-heat while it boils and mostly evaporates (don’t leave the skillet! I had a little start to burn at the bottom, because I just let it sit and evaporate on its own). You can cube the tofu now in 1/2 inch pieces and once the mix gets drier, add the cubes.
Step 7: Completion and eating
Once the tofu has gotten mixed in and hot, add your remaining half and half. Stir around until the mixture dries a bit more.
Enjoy over rice or with naan!
Step 1: Ingredients (serving size: 3-4 dinner portions)
- salt (to taste)
- red chili pepper flakes (to taste)
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 lb. spinach, chopped
- 1.5 tbsp butter
- 1.5 cups half and half
- 2 small red chilis
- 2 tbsp curry powder
- 6 oz. plain yogurt
- 14 oz. extra firm tofu, cubed
Wash the spinach before chopping it up in small pieces. Halve the block of tofu, wrap in paper towels, and place on a plate. Stack a few plates on top. Mince your garlic and ginger (I used some ground ginger and garlic powder to compensate for my lack of a full tbsp of the stuff).
Melt your butter in a skillet before adding the garlic and ginger. You may also add the red chili pepper flakes.
Step 4: Adding spices and spinach
When the garlic has browned a bit, add the curry powder, salt, and red chilis. After that, add the spinach. This will take the longest time because you have to wait until all 1 lb. of the spinach wilts. I got impatient after a bit and microwaved some leaves to speed up the process.
Once the leaves have wilted, add your yogurt. Add ONLY 1 cup of your half and half next. You can take the whole chilis out now.
There will be a lot of liquids in your skillet now. Continue stirring on medium-heat while it boils and mostly evaporates (don’t leave the skillet! I had a little start to burn at the bottom, because I just let it sit and evaporate on its own). You can cube the tofu now in 1/2 inch pieces and once the mix gets drier, add the cubes.
Once the tofu has gotten mixed in and hot, add your remaining half and half. Stir around until the mixture dries a bit more.
Tags:
Recipe - Entree
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