Tofu Spinach Saag

Tofu Spinach Saag

Tags

Curry
Indian

Cook

Ingredients

  • Rice
  • 1 onion, finely chopped
  • 5cm ginger, minced
  • 8 cloves garlic, minced
  • 1 red chilli, finely chopped
  • 4 green cardamom seeds
  • 2 tbsp coriander seeds
  • 3 tsp cumin seeds
  • 3 tbsp oil
  • 900g spinach
  • 600ml coconut milk
  • 3 tsp garam masala
  • ½ tsp chilli powder
  • 2 blocks tofu
  • 2 garlic cloves, finely sliced
  • 2 tbsp oil
  • 15–20 curry leaves
  • 2 tbsp mustard seeds
  • 1 ½ tbsp cumin seeds
  • 1 lime

Steps

  1. Clean and cook the rice. Drain and press the tofu, once pressed cut into cubes.
  2. Bash the cardamom seeds and remove the pods.
  3. Crush the coriander and cumin seeds and the cardamom seeds in a pestle and mortar.
  4. Heat oil in the wok. Add the crushed seeds and cook on low until toasted.
  5. Add the chopped onion and cook until translucent, stirring often.
  6. Add the garlic and ginger and half of the chilli. Stir and cook until fragrant.
  7. Add the spinach in batches and a pinch of salt, stir and cook until just wilted.
  8. Use an immersion blender to blend the spinach into a chunky paste.
  9. Pour the coconut milk, chilli powder, and garam masala in and stir to combine.
  10. Add the tofu to the spinach and gently stir to heat through.
  11. Cook on a low-medium heat for about 10 mins, taste and adjust the seasonings.
  12. Heat oil in a small saucepan. Add the garlic, chilli, curry leaves, mustard and cumin seeds.
  13. Fry, stirring often, until the garlic has just turned brown. Quickly remove from heat.
  14. Serve the curry with the rice and the tarka on top. Finish with a squeeze of lime.