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.
