SAAG-PANEER-TOFU

SAAG PANEER (Variant with TOFU or CUBED POTATOES)

Representative Image courtesy flickr user: RachelHathaway

Spinach (palak) approx. 3 cups

TOFU 450 grams (~16 oz)

Oil ½ cup or 4 tablespoons

Turmeric 1.5 tablespoon

Re chili powder 2 teaspoons (or cayenne pepper)

Green chillies finely chopped 3 (optional)

Milk 3/4 cup or heavy cream 3 tbsp.

Garlic and (optional: ginger) finely chopped 2 tablespoon

Onion finely chopped 1 large or 1.5 medium

Salt to taste

Warm water – ½ cup

(Speed trick) Garam masala powder 2 teaspoons

OUTLAY OF STEPS

1.    MARINATE THE PANEER or TOFU or POTATOES in spices and oil (Large bowl)

·         Turmeric, red chili powder (or cayenne pepper), salt (1 tsp) and oil

2.    PREPARE THE SAAG (SPINACH or SPINACH-MUSTARD GREEN mixture)

·         Blanching the spinach in a skillet or pan for 2 mins

·         Remove from pan, chop it up lightly or puree it OR puree it

3.    SAUTE lightly ground Cardamom, cinnamon and cloves for 1 min till light browning

4.    Add chopped onion, garlic and (optional) ginger and saute for 5-7 min

5.    SAUTE/FRY THE TOFU/POTATOES till light brown for 3-4 minutes

6.    ADD CHOPPED SPINACH and SIMMER in medium heat

Add the cream in final stages and simmer in low heat

References;
1) http://www.sanjeevkapoor.com/Allrecipes/Ingredients/Paneer
2) http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html
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