If you are looking for a very quick vegetarian curry, then look no further than this tasty simple Tofu and Paneer Saagwala. Spring is the season for leafy greens so if you are looking for a way to use up spinach or silverbeet from your garden then this recipe is perfect as it will use a whole spinach plant or two. You can easily adjust the amount of chilli to make it milder or more fiery for those of you who like to make yourselves sweat. I love being able to pick fresh vegetables like these leafy greens right out of my backyard and put them straight on the table for my family. You can’t get fresher than that!
– 2 T oil
– 2 onions
– 1 T cumin
– 1 t ground chilli
– 1/4 t cloves
– 1/2 t tumeric
– 3 cloves garlic, crushed
– 1 inch ginger, grated
– 325g bag of spinach
– 1 t crushed red chilli or 1 whole red chilli
– 400g can chopped tomatoes in puree
– 300g tofu, cubed
-100g paneer, cubed
– 400ml coconut cream or milk
– 1 lemon
– salt and pepper
– rice and/or naan bread to serve
1. Slice onions and saute in 1 tablespoon of oil in a large frypan for 5 minutes. Add crushed garlic and grated ginger to the frypan along with the spices. Cook for a further 2 minutes.
2. Wilt spinach by covering with boiling water, then drain thoroughly.
3. In a food processor combine spinach, red chilli, canned tomatoes and cooked onion mixture. Process into a thick puree.
4. Heat 1 tablespoon in the same frypan and fry tofu pieces until lightly browned.
5. Add spinach mixture to the tofu along with paneer. Cook for 15 minutes or until sauce has thickened up. Add coconut cream and heat through.
6. Season with a squeeze of lemon and salt and pepper to taste.
7. Serve with rice and naan bread.