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Palak Da Saag Recipe | Palak (Spinach) with Tofu Recipe

by Sonia on May 19, 2010

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This recipe was created on just sudden whim. When I saw this dish at Indira’ blog, I made up my mind to make it with available substitutes on hand. I had meant to prepare something for Nupur’s current MBP adaption event and here what I prepared something different ‘Palak Da Saag’. Yeah, because I hardly find mustard greens here or I would have to go far asian grocery store. As I mentioned earlier, this idea just popped in my mind abruptly and decided to make with available substitutes. To the truth, I have had prepared this Sarson Palak Da Saag nth times but most of the time I used spinach instead. And seriously, we don’t find any difference in taste. Sometimes I use frozen spinach for faster version. The result was truly delicious and aromatic Palak Da Saag. Thank you Indira for sharing such a simple yet beautiful recipe. :)

For paneer substitute, I used an organic tofu. I have slightly modified the recipe to suit our taste.

Frozen spinach & tofu

Palak Da Saag Recipe | Palak (Spinach) with Tofu Recipe
Serves: Serves 3-4
  • 2 C frozen Spinach OR 1 bunch fresh Sarson (mustard greens)- chopped +1 bunch fresh spinach - chopped
  • 8 green chillies - small Indian variety
  • 1 onion - finely chopped
  • 1 tsp of ginger-garlic paste
  • 1 tsp of cccc powder (cumin-coriander-clove-cinnamon) or garam masala ~ I used garam masala
  • 15 cashews - soak in hot water for 2 hours and grind into thick paste
  • 15 Tofu or Paneer cubes - grilled or pan-fried to light golden
  • 2 tbsp of Lime juice or to taste
  • 1 tsp Sugar
  • ½ tsp of Turmeric and Salt to taste
  • 1 Tbsp Oil + 1 tbsp Ghee [leave ghee out if you're vegan and add 1 more tsp of oil]
  1. If you're using frozen spinach thaw it. Bring a big sauce pan with enough water to boil. Add spinach and little salt. Add 1 tsp sugar to keep its colour. Let it boil for 5-7 mins. Drain the water and let the spinach to cool. Once the spinach is cooled enough, make a coarse puree in blender with little water. OR if you're using fresh spinach and mustard greens, go ahead this way. In a big skillet, heat a teaspoon of oil. Add and sauté the sarson, spinach and green chilies. Within 2 to 3 minutes, the leaves start to wilt and come together. Turn off the heat and remove them to a plate. Let cool and then take them in a blender or food processor. Grind to coarse paste by adding a pinch of salt and sugar.
  2. In the same skillet, add and heat a tbsp of ghee+oil. Add chopped onion and sauté to golden brown colour. Add and fry ginger-garlic paste for few seconds. Add pureed sarson-spinach-green chili and half cup of water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu/paneer cubes and sprinkle in lime juice.
  3. Serve hot with Makki di roti or paratha. I served with hot paratha and Carrot-Peas Rice. Very delicious meal!

I’m sending off my entry to Nupur’s Blog Bites # 3 adaption event. Thank you Nupur for hosting such a beautiful event.

This recipe is truly inspired from Indira of Mahanandi.

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