Ingredients:
• 400g firm tofu, cubed
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 large tomatoes, pureed
• 500g fresh spinach
• 1/2 cup coconut milk
• Salt, to taste
• Fresh coriander, chopped (for garnish)
Method
1. Bring a large pot of water to a boil and add a pinch of salt. While waiting, fill a bowl with ice water and set it aside. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes until it turns vibrant green. Quickly transfer the spinach to the ice water to stop the cooking process and preserve its colour. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
2. Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes and set aside.
3. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This step releases the aromatic oils that form the base of the dish’s flavour profile.
4. Add the chopped onions to the pan and sauté them until they turn golden brown, about 5 minutes. The caramelisation of onions adds a natural sweetness that balances the earthy spices. Stir in the minced garlic and grated ginger, cooking until aromatic, about 2 minutes.
5. Pour in the pureed tomatoes and mix well with the onion, garlic, and ginger. Allow this mixture to cook until the oil starts to separate from the masala base, about 5-7 minutes. This process is essential for developing the deep, rich flavours characteristic of Saag dishes.
6. Stir in the ground coriander, turmeric powder, and garam masala. Cook the spices for 2-3 minutes to bloom their flavours, enhancing the overall depth of the dish.
7. Add the pureed spinach and coconut milk to the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the spinach to meld with the spices and form a creamy base.
8. Gently fold in the tofu cubes, making sure they are well-coated with the spinach and spice mixture. Simmer for an additional 5 minutes to allow the tofu to absorb the flavours.
9. Adjust the seasoning with salt to taste. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or naan.
by Whiterabbit2000