Ingredients

390 grams blanched spinach, thawed if frozen 

150 grams canned tomatoes

150 grams onion

50 grams carrot

30 grams garlic

1/2 cup plain yogurt

1/4 cup cream

1 2/3 cup water

1 tbsp salt

1 tbsp garam masala

1 tbsp garlic powder

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp ground ginger 

1/2 tsp red Chile flakes

2 tbsp coconut oil or tallow for the Saag, and 2 tbsp for the paneer/tofu 

1-2 packages Paneer or Tofu 

Makes 4-5 servings

Instructions

Heat a soup pot on the stove. Once hot, add the coconut oil or tallow. When the oil is hot, add the diced onions. Cook until soft and translucent, then add the salt, diced carrots and diced garlic.

Once the garlic and onions are soft and translucent, add the tomatoes, spices, and water. 

Bring to a boil, then add the blanched spinach. 

Bring to a simmer and cook for about 10 minutes, or until the spinach is very soft.

Meanwhile, heat a large skillet for the paneer/tofu. Cut the cheese or tofu into bite-sized cubes. Once the pan is hot, add the oil. 

When the oil is hot, add the cubes, being careful not to splash yourself with hot oil. Cook for a few minutes on each side, flipping once the bottom is a golden brown.

Once cooked, remove the cubes from the pan and place onto a plate lined with a paper towel. Sprinkle with salt.

When the Saag has cooked long enough, add the cream and yogurt to a blender and then put the hot saag into the blender as well. Holding onto the blender lid, blend the saag until it is very smooth. Serve immediately over wheat berry rice.