Description: Indulge in the creamy, spinachy goodness of this vegetarian twist on the classic Indian dish, Saag Paneer. This Spinach Curry with Tofu is a game-changer for vegans and non-vegans alike, packed with the nutrients of fresh spinach, the silkiness of cashew cream, and the tender bite of firm tofu.
Prep Time: 20 mins | Cook Time: 25 mins | Servings: 4-6 people
Ingredients:
1 package extra-firm tofu, drained and cut into small cubes
2 cups fresh spinach leaves
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cashew cream (see note)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala powder
Salt, to taste
1 cup water or vegetable broth
Fresh cilantro leaves, for garnish
Step-by-Step Instructions:
1. In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until it’s translucent and slightly caramelized (about 5 minutes).
2. Add the minced garlic and grated ginger to the pan and cook for an additional minute, stirring constantly to prevent burning.
3. Add the cubed tofu to the pan and cook until it’s lightly browned on all sides (about 5-7 minutes). Remove the tofu from the pan and set aside.
4. In the same pan, add the fresh spinach leaves in batches, allowing each batch to wilt before adding the next. Stir occasionally to prevent burning (about 10-12 minutes total).
5. Add the cumin, coriander, garam masala powder, salt, and cashew cream to the pan with the cooked spinach. Stir well to combine.
6. Pour in the water or vegetable broth and bring the mixture to a simmer.
7. Return the tofu to the pan and stir gently to coat with the spinach curry sauce.
8. Reduce heat to low and let the curry simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
Pro Cooking Tips:
For an extra creamy sauce, add a tablespoon or two of plain yogurt or sour cream towards the end of cooking time.
Adjust the amount of spices to your taste. If you prefer a milder flavor, reduce the amount of garam masala powder and cumin.
To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/2 cup fresh water until smooth and creamy.
Serving Suggestions:
– Serve this Spinach Curry with Tofu over basmati rice or with naan bread for a satisfying meal.
– Pair it with roasted vegetables, such as cauliflower or sweet potatoes, for added texture and flavor.
– Experiment with different types of milk or creamers to change the richness of the sauce.
Like Delicious.Desi on Facebook.