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Chickpea Saag with Paneer Tofu

Paneer, but make it tofu? Trust me on this one. Extra firm tofu gets tossed in nooch and cumin, then baked until golden and crisp at the edges, ready to sit on a silky, spiced spinach and chickpea saag. It’s cosy, vibrant green and loaded with plant protein and fibre, and a cool swirl of coconut yoghurt on top ties the whole thing together.

Prep

10m

Cook

30m

Total

40m

homepage-image

Chickpea Saag with Paneer Tofu

Paneer, but make it tofu? Trust me on this one. Extra firm tofu gets tossed in nooch and cumin, then baked until golden and crisp at the edges, ready to sit on a silky, spiced spinach and chickpea saag. It’s cosy, vibrant green and loaded with plant protein and fibre, and a cool swirl of coconut yoghurt on top ties the whole thing together.

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Nutrition

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Step 1

Put the frozen spinach in a heatproof bowl and cover with boiling water. Leave it for about 5 minutes, until there’s no ice left, then drain well and set aside.

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For

3

M

I

For the Saag

400

g

Frozen spinach

1

tsp

Cumin seeds

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Per Serving

Calories

408kcal

Fat

17.7g

Carbs

27.9g

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