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Tofu in Creamy Baby Spinach puree
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Pinkblanket's KitchenTofu in Creamy Baby Spinach puree
This is our family version of saag recipe using pureed baby spinach and tofu instead of indian cheese (paneer). It's easy to make, require less time to prepare and it always turns out yummy and creamy.
Ingredient
1 bag
baby spinach (250g)
2-3 tbsp
cooking oil or as needed
3 cloves
garlic
2
tomatoes
1 tsp
garam masala
3 tbsp
fresh milk/cream
Cooking instructions
* Step 1
Seeded tomatoes and roughly chop them with the rest of the ingredients in Step A.
* Step 2
Prepare chilies. Seeded and chop. If using dried chillies, soak in hot water for 5-10mins. I boiled mine.
* Step 3
Heat cooking oil over medium heat. Saute chopped ingredients until translucent and well cooked. Add ingredients in Step C.
* Step 4
Add in baby spinach and chillies and fry until the leaves wilt off nicely but not over-cooked. We want nicely green pureed spinach. Season with chicken cube/powder. Pour cream/fresh milk. Turn of the heat right away.
* Step 5
Wait until the spinach slight cool. Meanwhile, fry few slices of tofu and cube them.
* Step 6
Blend spinach. Return this blended spinach into the wok/pan and simmer for a minute or two. Stir in extra splashes of cream (optional). Lastly, Add fried tofu cubes to your pureed spinach.
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