Ingredients (5 servings)
Tofu |
1 pack (300 g) |
Salt |
Pinch |
Pepper |
Pinch |
Flour |
As needed |
Olive oil |
2 tbsp |
Spinach |
400 g / 13 oz |
【A】
Cumin seeds |
1 tsp |
Coriander seeds |
1 tsp |
Red chili pepper |
2 peppers |
Olive oil |
1 tbsp |
Tomato (2 cm pieces) |
400 g / 13 oz |
Water |
400 ml |
S&B Golden Curry Mix 92g |
1 Pack |
Coarse ground chili pepper |
As needed |
Directions
- Wrap tofu tightly in kitchen paper towels and leave for approximately 30 minutes to remove excess moisture.
Cut tofu into 1.5 cm-thick bite-size pieces, season with salt and pepper, and coat with flour. Heat vegetable oil in a frying pan over medium heat and sauté the tofu until it turns golden brown.
- Bring water to a boil and boil the spinach until it becomes a bright green.
Promptly transfer the spinach to cold water and allow to cool, then remove excess moisture.
- Put 【A】 into a pot and put over low heat.
Add the tomato when the mixture becomes fragrant and stir-fry until the tomato breaks down.
- Turn off the heat, break the S&B Golden Curry Mix into pieces, and stir them in until they are melted. Return to medium heat and allow to simmer for approximately 5 minutes.
- Add the spinach puree from ② to the curry from ④, then bring back to a boil.
- Plate the saag, add the tofu from ①, and sprinkle the chili pepper on top as desired.
Serve with naan and enjoy.