I’m backkk!! It has been a while. I have had some medical issues recently and it was hard to get excited about cooking. Tonight I was pretty excited about trying some ethnic cuisine, heavy in iron and protein, and a side of bread. With Passover only days away, goodness knows I want to pack the chametz in as much as possible.
I made this delicious Saag Paneer– my first time ever making it from scratch. This one comes from Connoisseurus Veg. I left out the suggested lemon juice by accident but I think it could definitely use the acid flavor the next time. It was a bit too sweet. I would probably use less coconut milk, too, so it is slightly less creamy. Either way, it was delicious. Here’s the deal:
Ingredients (serves 2)
- 1 chopped yellow onion
- 1 T. grated ginger root
- 3 garlic cloves
- 9 oz fresh spinach
- 2 T. vegetable oil
- 1 lb. extra firm organic tofu
- 1 t. turmeric
- 1 cup vegetable broth
- 1 t. ground cumin
- 1 tsp. garam masala
- 2 t. sugar
- 1/2 t. salt
- 1/4 cup coconut milk
- Dry tofu by pressing between paper towels and then chop into cubes.
- Put onion, ginger, garlic and spinach in a food processor until chopped but not quite blended
- Heat oil in a wok over medium heat. Add tofu and cook until golden brown (about 10 minutes). Keep flipping over so all sides of the tofu cubes are golden brown.
- Sprinkle turmeric over the tofu and mix until tofu cubes are coated.
- Add the spinach mixture, broth, spices, sugar and salt. Stir to mix then reduce and allow to simmer.
- Add coconut milk and cook for a minute. Mixture should be thick and creamy.
The recipe calls for this to be served with naan or rice. I have had rice-based dishes the past few nights so I forewent the rice and used some toasted pita bread instead of naan.
The best part about this meal was how quick it was to cook! Perfect for a busy week night.