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Indian Curry with Spinach and Tofu

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Indian Curry with Spinach and Silken Tofu

Indian Curry with Spinach and Tofu

Jessica Braider
Saag paneer, a fragrant spinach curry, is one of our favorite Indian dishes. Traditionally, it is made with a soft white Indian cheese. Since the cheese is hard to find, I make saag paneer using soft tofu instead, and we can hardly tell the difference.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • 1 yellow onion finely diced
  • 1 Tbsp. minced garlic (about 6 cloves)
  • 1 Tbsp. fresh ginger peeled and minced
  • 1 tsp. salt
  • 2 tsp. curry powder
  • 1 tsp. garam masala or use extra curry powder, an Indian spice blend
  • 20 oz. frozen chopped spinach
  • 1 3/4 cups low fat plain yogurt or use any variety
  • 12 oz. extra-firm silken tofu (shelf stable, not refrigerated) or use 14 oz. extra firm tofu drained and cut into 1/2-inch cubes. If using regular extra firm tofu, drain, wrap in a clean dishtowel, put it between two plates, and weigh it down for at least 10 minutes and up to 24 hours to remove as much moisture as possible (make sure to refrigerate if pressing it for more than an hour)

Instructions
 

  • Heat the oil and butter in a large heavy skillet over medium-high heat until the butter is melted.
  • Add the onions, garlic and ginger and sauté them for 5 - 7 minutes until the onions begin to brown.
  • Add the salt, curry powder and garam masala to the onion mixture and stir it through for 1 minute.
  • While the onions are cooking, put the spinach in a microwave-safe dish and partially thaw it in the microwave for 3 – 4 minutes (or in a saucepan on the stove).
  • Add the spinach and any liquid plus 1 cup of water to the pan with the onions and break the spinach up with a spatula as it continues to thaw.
  • Reduce the heat to medium and simmer it, stirring occasionally, until almost all the liquid has evaporated, about 10 minutes.
  • Stir in 1 cup of the yogurt and then gently stir in the tofu.
  • Cover it and heat it through for about 3 minutes, reducing the heat if necessary to keep it from boiling.
  • Serve the spinach curry with a dollop of yogurt, if desired.

Notes

Slow Cooker Directions: Omit the oil. Combine all remaining ingredients in the slow cooker, and cook on low for 6 - 7 hours, or on high for 3 - 4 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion, peel the garlic, mince the ginger, combine the dry spices, defrost the spinach, drain and cut the tofu.
Scramble Flavor Booster: Increase the curry powder to 1 Tbsp. and add a chopped fresh serrano pepper with the onions.
Tip: Both silken and regular tofu are made from soybeans and come in soft to extra-firm consistencies, but should not be used interchangeably.  Silken tofu is generally used in recipes to achieve a creamier consistency.
Video: Watch Jessica make this on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 9g, 14%; Saturated Fat: 4g, 18%; Cholesterol: 15mg, 5%; Sodium: 510mg, 21%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 4g, 16%; Sugar: 9g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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