Vegan Saag Paneer With Tofu Spinach Tofu Curry Recipes

VEGAN SAAG PANEER WITH TOFU (SPINACH TOFU CURRY)

Steps:

• Heat a pan and add oil to it.
• Once it is hot, add finely chopped onions and chopped ginger to it. Cook the onions on medium heat for 3 to 4 minutes.
• Now add roughly chopped spinach and green chili (if using) and let it wilt.
• Switch off the stove once the leaves are wilted fully. Keep this spinach mixture aside and allow it to cool down.
• Meanwhile, heat another pan and fry the tofu slices on both sides. You can do this in an oven also. Bake them till they become crisp as per your liking.
• Turn them and let them cook on another side as well. I have just sprinkled some salt on both sides.
• Once you fry both sides, cut them into squares.
• Take the cooled spinach mixture into a blender jar and add maize flour.
• Blend this spinach mixture into a smooth paste using water and add it back into the pan.
• Cook this spinach mixture for 5 minutes on a low flame.
• Add spice powders - cumin powder, coriander powder, garam masala powder, turmeric powder, and salt to this spinach mixture and mix it well.
• Simmer it for three or four minutes and switch off the flame. To this saag mixture, add the fried tofu, and the vegan saag paneer is ready to serve!
• Garnish the curry with a dash of lemon juice and serve it over a bowl of basmati rice or with naan bread.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.