I’ve had Saag dishes at Indian restaurants, but usually as a side dish, so I didn’t know how much I’d like it as a main course. I don’t really know how to convey how much I LOVED this dish, other than to say I had the leftovers for breakfast and lunch the following day, and for lunch again the day after (this is why I always make too much food – I love leftovers!). This is a wonderful flavourful, silky smooth spinach dish with added Paneer (Indian soft cheese) and Tofu to give it some added nutrition. It’s easy to make, though it’s not the kind of slow cook meal you make all at once and then voila – eight hours later it’s done. It does need a little attention towards the end of the cooking with the added fresh spinach, and then again later to blend and add the paneer and tofu.
The following morning, I heated up the Saag Paneer and Tofu and added a fried egg on top, with a little sprinkle of feta cheese for my pre-gym breakfast and I had super amounts of energy – plus it was delicious!
The original recipe came from Slender Kitchen. Please click on the link to see the original recipe as mine is slightly different.
- 4 large garlic cloves, chopped
- 3 tbsp. minced ginger
- 1 carton chopped tomatoes
- 1 tbsp. garam masala
- 1 tbsp. ground cumin
- 1 tsp. salt
- 1 tin light coconut milk
- 1kg frozen spinach, thawed
- 200g fresh baby spinach
- 225g paneer cheese, chopped into cubes
- 400g drained firm tofu, chopped into cubes
- Add everything to the slow cooker except for the fresh spinach, paneer cheese and tofu.
- Cook on low for 3 hours.
- Open and add the fresh spinach. Cook for 1 more hour.
- Blend everything using an immersion blender or blending batches. Return to the slow cooker.
- Add the paneer and tofu and cook for 1 more hour. Serve over quinoa, rice, or with Naan.
- For a more intense flavour, sprinkle with a little feta cheese before serving.