Ingredients:
For Saag:
1 bunch fresh saag
2 tbsp olive oil
1 small onion for saag
1 Tbsp chopped garlic
1 medium ripe tomato
2 oz water
1.5 tsp garam masala
salt to taste
For Tofu-Paneer
20 pieces extra firm fresh tofu
ginger (to taste)
green chillis (to taste)
1 clove garlic
finely chopped 1 small onion
finely chopped 2 medium lemons or limes squeezed
1 tsp salt
1 bunch fresh saag
2 tbsp olive oil
1 small onion for saag
1 Tbsp chopped garlic
1 medium ripe tomato
2 oz water
1.5 tsp garam masala
salt to taste
For Tofu-Paneer
20 pieces extra firm fresh tofu
ginger (to taste)
green chillis (to taste)
1 clove garlic
finely chopped 1 small onion
finely chopped 2 medium lemons or limes squeezed
1 tsp salt
Preparation:
- Clean and chop up saag into large pieces.
- Put oil in a paan and heat, add onions and garlic and brown them;
then add the diced tomatoes and let them melt. Add the saag and water.
- Then add garam masala and salt to taste. Close the pot and let the
saag cook. Stir occasionally.
- Once the spinach is 70% cooked, take off the stove and blend halfway
(do NOT puree the saag, it will turn into a chutney otherwise).
- To prepare the tofu, drain all the water and put on a cloth to dry
it out further.
- Blend ginger, green chillis, salt, garlic and onions into a paste,
mix with lemon juice.
- Cover all the tofu in the masala and let marinate for atleast 30
minutes (the longer, the better).
- Set oven to 350 and let the tofu bake for 13 minutes. Mix the saag and tofu and serve warmed.