I just realized…this post can totally do double duty as a St. Patrick’s Day post.
I was a skeptic the first time I tried saag (with paneer, a fresh indian cheese) many moons ago. It’s not super, um, visually appealing let’s say. But the flavour. The flavour, guys!
I can’t even remember where I tried it first, but I feel like I’ve been let down by many bona fide indian restaurants in the years since that first taste.
This recipe first came to me at a book club meeting. We read a book with an indian theme so we went ahead and planned an indian themed potluck. My friend Joanne brought the original slow cooked version of the recipe and it was flipping delicious.
Guys, for real, this one’s a triple threat.
It’s quick, it’s healthy and it’s jam packed with flavour.
I’ve made it a few times now and have tweaked the recipe to work as a 30 minutes stovetop meal.
I’ve used my microplane to grate the garlic and ginger, but mincing both would be fine and dandy.
Baking the tofu is a step that you could skip if needed. I find pre baking with a little salt and pepper gives it a bit more flavour and improves the texture, giving it a ‘meatier’ feel. If you can find indian paneer, use it. It’s awesome. I’ve also made this with haloumi cheese that I cubed and panfried first. Also damn yummy.
The following is a little step-by-step.
Serve with your choice of brown or white rice and if you’re really feeling the indian vibe, make a batch of our homemade naan to go along with.