Saag paneer is an Indian spiced spinach dish that is a favourite take-out dish in my household. That is, until I discovered this healthier homemade version from “Skinny Bitch: Ultimate Everyday Cookbook” which substitutes paneer (cheese) for tofu. I like to serve this with brown basmati rice and curried chickpea patties. Deeelish!
- 1 tbsp grapeseed oil
- 1 yellow onion, chopped
- 1/4 cup vegetable broth
- 1 lb spinach, stems removed (tip: use pre-washed packaged spinach to save time)
- 1/3 cup light coconut milk
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 (8-oz) package firm tofu, cut into 1/2-in cubes
- salt and pepper, to taste
- 2 cups freshly cooked brown rice
- Place the oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 6 minutes. Add the broth and spinach, cooking until the spinach begins to wilt. Add the coconut milk, cumin and cinnamon, and simmer 7 minutes.
- Pour the mixture into a blender or the work bowl of a food processor and process until smooth.
- Transfer the mixture to a large saucepan and place over medium heat. Gently add the tofu and cook 8 minutes. Season with salt and pepper.
Image: Ewan Munro via Flickr