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)
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1221.snc4/155383_1604536466854_1039380070_31663713_2325746_n.jpg)
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).
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs610.ash2/156247_1604536826863_1039380070_31663714_5601300_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1230.snc4/156224_1604537066869_1039380070_31663716_4658285_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs975.snc4/76866_1604537386877_1039380070_31663718_7221835_n.jpg)
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs566.ash2/148822_1604537546881_1039380070_31663719_907673_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1208.snc4/156088_1604537666884_1039380070_31663720_1507909_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs563.ash2/148508_1604537866889_1039380070_31663722_1959673_n.jpg)
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
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1221.snc4/155383_1604536466854_1039380070_31663713_2325746_n.jpg)
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).
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs610.ash2/156247_1604536826863_1039380070_31663714_5601300_n.jpg)
Melt your butter in a skillet before adding the garlic and ginger. You may also add the red chili pepper flakes.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1158.snc4/150006_1604536986867_1039380070_31663715_3000527_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1230.snc4/156224_1604537066869_1039380070_31663716_4658285_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs975.snc4/76866_1604537386877_1039380070_31663718_7221835_n.jpg)
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs566.ash2/148822_1604537546881_1039380070_31663719_907673_n.jpg)
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.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1208.snc4/156088_1604537666884_1039380070_31663720_1507909_n.jpg)
Once the tofu has gotten mixed in and hot, add your remaining half and half. Stir around until the mixture dries a bit more.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs563.ash2/148508_1604537866889_1039380070_31663722_1959673_n.jpg)
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs564.ash2/148618_1604538386902_1039380070_31663724_808019_n.jpg)
Tags:
Recipe - Entree
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