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
How to make Saag Paneer With Tofu :
- 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.