Saag is a term generally used for cooked greens in India. I grew up eating greens practically everyday and this recipe is one of my favorite ways to eat greens. Traditionally you will see this recipe made with paneer, the most popular form of simple cooking cheese, hugely popular with Indians, but honestly I never liked paneer.(sorry its the texture thing).
If you want to add paneer, about 8 oz of cubed paneer will work, alternately if you prefer a dairy free option pan fried extra firm tofu works really well. With the add-on of tofu protein this is a complete meal. Simply crumble some firm tofu and pan fry till it gets some golden crispy bits, this adds an interesting chewy texture to the creamy greens. This meal is packed with superfood goodness, something we all can use in the cold of winter to keep the immune system strong.
This recipe is similar to palak paneer. If you prefer only palak paneer (spinach) leave out the other greens in the ingredient list and add equal amounts of spinach along with the regular amounts of spinach.
Broccoli or other greens mentioned in the ingredient list add volume, texture and an other layer of nutrients. Because these greens tend to be a bit stronger and pungent you half the amounts, if bold flavors is your thing add a little bit more. Trim the hard rib and stems of kale, collard or broccoli rabe Nd use only the leaves. The stems don’t cook and you don’t want the annoying stringy texture in your saag.
Winter Saag with Crispy Tofu
Makes about 4 servings
Winter Saag
- 10 oz organic firm tofu, diced into cubes
- 1/2 a pound or 250 grams winter greens like kale/ broccoli Rabe / chard/ mustard/ collard greens( trimmed, washed and chopped)
- 200 grams or 7 oz chopped tomatoes
- 1 pound organic baby spinach
- 3 tablespoons any neutral oil( avocado/ grapeseed/ sunflower/ghee)
- 1 largish white or yellow onions, finely chopped
- 4-5 cloves garlic, medium, minced
- 2 inch piece scrubbed ginger, size of a thumb grated, I don’t peel
- 1/2- 1 teaspoon ground cayenne or any red pepper flakes or to your heat tolerance
- 1 teaspoon cumin seeds, crushed
- 1/4 teaspoon nutmeg powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1 teaspoon garam masala
- 3/4 -1 teaspoon dried fenugreek leaves also called kasuri methi , gently crushed between your palms
In a large stock pot, Place the greens with sturdier greens like kale or mustard leaves at the bottom and spinach on top. add a little water to get the steam going.
Bring the pot to a low boil and then simmer the leaves for 5-7 minutes till all the leaves are wilted. Lift the wilted greens and save the spinach liquid. -.( I don’t do the draining n rinsing to preserve the nutrients, but it’s your call) Use a blender or food processor to puree in batches. set aside, the purée should be bright green in color.
In the meantime, cut the tofu into small pieces or crumble them, in a frying pan over medium heat, heat one tablespoon of oil, fry the tofu until lightly golden brown all over. Set aside.
Heat the remaining oil in a heavy-bottomed pot, and gently sauté the onions until golden about 7-8 minutes.
Add the cumin seeds and cook until they pop. Lower the heat a bit, and add the garlic, ginger, cayenne, nutmeg, turmeric, and salt. Sauté until fragrant about 1 minute. Add and mix in the tomatoes, dried fenugreek leaves and simmer for 10 minutes. Now Add the garam masala, spinach, bring it back to a boil and simmer for another 5 minutes. NOTE:( the green purée/curry will pop and splatter once it come to a boil so keep the pot covered and lower the heat)
Serve topped with the crumbled tofu, some toasted nuts and eat with rice or any Indian flatbread like paratha or naan to mop it up..
Excellent recipe ! Thank you !
Thank you Hasten, happy you enjoyed it.