Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves)
The Saag Tofu Recipe is a twist to the traditional Saag Paneer. Saag, is a spiced North Indian dish that is made from fresh greens, like mustard leaves and spinach leaves. The addition of garlic, and ginger along with garam masala brings out the flavors of the delicious and classic recipe.
The Saag Tofu is made vegan and can be relished along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner.
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15 M
45 M
60 M
4 Servings
Ingredients
- 250 grams Tofu , cut into cubes
- 300 grams Spinach Leaves (Palak)
- 300 grams Mustard greens
- 2 inch Ginger
- 4 Green Chillies , chopped
- 1/4 cup Homemade tomato puree
- 8 Garlic , minced
- 1 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) , a pinch
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 2 tablespoon Makki Ka Atta (Yellow Corn Meal Flour)
- 3 Dry red chillies
- 1 teaspoon Cooking oil
- 1 teaspoon Ghee
- Water , as required
How to make Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves)
To begin making the Saag Tofu Recipe, we will first wash the green well in water. Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles.
If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately. Releasing the pressure immediately, helps retain the green color of the greens.
Once the saag (mustard and spinach leaves) are cooked, cool them for a bit.
Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.
Heat a teaspoon of oil in heavy bottomed pan over medium heat. Add the diced tofu and pan fry it until it turns golden brown in color. Once done, remove from the pan and keep it aside in a bowl.
In the same pan, add a teaspoon of ghee and heat over medium heat. Add the red chilies, cumin and allow them to roast and crackle. Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds.
Add the in the tomato puree, turmeric powder, garam masala powder and bring the saag masala mixture to a brisk boil. Once it comes to a boil, add in the cooked and pureed saag. the corn meal and the pan fried tofu. Add the salt and stir. Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices. Check the salt and spices and adjust to suit your taste.
Turn off the heat, transfer to a serving bowl and serve.
Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner.
Sapana Behl
Born and brought up in a typical Brahmin Family in Delhi and married into a Punjabi family has transformed my cooking and eating habits in a different way. I worked as a science teacher and now has become a full time homemaker and food blogger. I love to cook for my family and friends and it gives me immense pleasure to see the happiness on their face after eating the food prepared by me. My secret spice for cooking good food is to love what you cook with passion and it will be the most delicious meal you make. My husband is my inspiration to blog and cook new recipes. He is my taster, critic and my sole motivator.
