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Tofu/Paneer With Mixed Greens (Saag Paneer / Tofu)

saag tofu

I had many requests for palak paneer in last few months. The thing is, I don’t prepare palak paneer. V and I must be the only two people in the whole world, who do not care much for this dish. About 5 years ago, I saw a recipe on one of the TV shows, where the chef had used kasoori methi in palak paneer. I tried it once and then gave up. Last week, I had to use up a lot of palak and some firm tofu. So I thought of mixing spinach and some frozen methi (fenugreek) leaves. I did not remember the recipe from TV show, so I made something up. I was wondering what to call it, then I saw this post. So I thought of calling it Saag Paneer. It came out pretty good.

Ingredients:
3 cups spinach
2 cups fenugreek leaves
1/2 tea spn garam masala
2 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
1/2 cup onion
1/2 tea spn amchoor powder
1/2 tea spn red chilli powder
2 cups firm tofu or paneer cubes
A pinch of turmeric
2 tbl spn cream (optional)
Salt

Method:
Blanch spinach and fenugreek leaves in boiling water for 2 mins. Grind to a smooth paste with green chillies. (I take out some water and use it for chapatis/parathas, remaining water I use for making the paste).
Heat oil and add cumin seeds, ginger paste, garlic paste, onion. When they turn brownish, add turmeric, chilli powder, amchoor powder, garam masala. Fry for few minutes.
Heat a little oil and add tofu or paneer. Fry for few minutes (this step is optional).
Add the paste, salt to onion mixture. Add paneer or tofu. Cook for 5-6 mins. Add cream, cook for a min.

Serves : 3-4
Preparation time : 20mins

Pictorial:

saag tofu1

saag tofu2

saag tofu3

saag tofu4

saag tofu5

saag tofu6

saag tofu

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{ 13 comments… add one }

  • Vardhini May 24, 2011, 1:11 am

    Healthy dish. Love paneer and greens. :)

    Vardhini
    VardhinisKitchen

  • seema sinha May 24, 2011, 6:35 am

    I made this Tofu Paneer for my 4 year old daughter.She absolutely loved it.Thanks.

  • jayanthi May 24, 2011, 8:25 am

    This looks interesting and quite inviting. I have Tofu in my fridge and I must try it immediately.

    Thanks Shilpa

  • Seema Karanth May 24, 2011, 12:48 pm

    Hi Shilpa,

    I was waiting for this recipe.Thanks for posting this.

    love the pictures:-)

    Just want to know whether adding fenugreek leaves make the taste of the gravy little bitter?Will try this dish soon.

    Thanks,
    Seema

    • Shilpa May 24, 2011, 7:37 pm

      I didn’t think it was bitter at all. But then, I really love methi leaves, so I may be biased

  • Poornima Prabhu May 27, 2011, 11:22 am

    Hi Shilpa,
    even i n my hubby do not like Palak paneer.I love Paneer and i like palak,but not the combination.As u said,people do a double take when i say this.Have not tasted tofu,so am a bit cautious,,,,,,,,,

  • Preeti May 28, 2011, 5:10 am

    Your saag paneer looks really delicious Shilpa. Instead of tofu or paneer, what other substitutes can I use? Is it ok to use potatoes or mushrooms?

    • Shilpa June 1, 2011, 10:53 am

      Yes, potatoes and mushrooms will taste good.

  • priya May 28, 2011, 10:09 am

    Hi Shilpa,
    I love your recipes and come to your site for inspiration. Incidentally, my mom is from Konkan – so your recipes and flavors hit the spot.
    I saw the post of tofu chapati and wanted to share that my mom came up with – a tofu-spinach chapati. She cooks a dry tofu-spinach mix bhaji with the usual jeera, mirchi powder etc and then fills it in chapatis. very flavorful parathas.
    Regards,
    Priya

  • Cynthia May 29, 2011, 6:21 am

    Hey Shilpa, stopping by to say hi. Hi! :)

  • heguiberto June 2, 2011, 12:57 pm

    This looks good!
    I happen to have most of the ingredients at home. Will try it for dinner tonight.
    I am serving it with rice. What other dish would you recommend to go with this?
    Cheers,

    • Shilpa June 2, 2011, 8:10 pm

      Any rotis/chapatis (flat bread)

  • Kirti Ahuja May 3, 2012, 12:12 am

    I have also tried Saag Paneer with India Puri. It tastes best if you serve puri after 2-3 hours.

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