Saag Paneer (Tofu)


by: ACuriousCulinarian

Indian food is probably my very favorite cuisine. People that know me always joke that I could eat it every day and I think I actually could. The spices and ingredients come together in such a flavorful and powerful way that the word that comes to mind is nourishing.


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serves: 2

2 tbsp ghee

package a firm, non-GMO tofu

1 lb fresh spinach

2 shallots, finely diced

1 tbsp ginger, minced

1 clove of garlic, pressed

1 tsp ground coriander

1/2 tsp garam masala

1/2 tsp ground cumin

1/2 tsp cayenne pepper

6-8 tbsp water

1/4 cup coconut milk

salt and pepper to taste

Nutrition Facts
Saag Paneer (Tofu)

Servings Per Recipe: 2

Amount per Serving

Calories: 450

  • Total Fat: 33.3 g
  •     Saturated Fat: 15.1 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 30.7 mg
  • Sodium: 386.9 mg
  • Total Carbs: 18.5 g
  •     Dietary Fiber: 7.6 g
  •     Sugars: 4 g
  • Protein: 30.5 g

how is this calculated?

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1.  Cut tofu into cubes and place paper towels underneath and on top of tofu. Put a book, magazine, or something heavy on top of tofu and let sit for 20 minutes to help get water out of the tofu.

2.  Heat saute pan to medium-high and add one tablespoon of ghee to pan. Once hot, add tofu to pan and fry for about 10 minutes until brown on all sides. Take Tofu off heat and set aside

3.  Boil a pot of water and add spinach. Wait until spinach is fully wilted, about 3 minutes, and strain water out. Add spinach to blender and blend well. Set aside.

4.  Heat same saute pan used for tofu to medium and add one tablespoon ghee. Add in shallots and saute until browned, 2-3 minutes. Add in ginger and garlic and saute for 1 minute. Be sure not to let garlic burn!

5.  Add in spices and toast for one minute. Add in blended spinach. Add in water, starting with 4 tablespoons, continuing to add more until desired consistency is achieved. Bring to a boil and let simmer for a couple of minutes.

6.  Add in tofu and stir in coconut milk. Serve immediately and enjoy!

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