Saag Paneer made w/ Extra Firm Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236.0
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 148.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.1 g
- Protein: 15.8 g
View full nutritional breakdown of Saag Paneer made w/ Extra Firm Tofu calories by ingredient
Introduction
Substituting tofu for paneer in this recipe: http://www.nandyala.org/mahanandi/archives/2005/06/06/palak-paneersag-paneer/ Substituting tofu for paneer in this recipe: http://www.nandyala.org/mahanandi/archives
/2005/06/06/palak-paneersag-paneer/
Number of Servings: 4
Ingredients
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fresh spinach, cashews, ginger, garlic, cilantro, olive oil, extra firm tofu, canned or fresh tomato, serrano pepper, ground coriander, ground black pepper, ground cumin, pinch of cloves, pinch of cinnamon, pinch of turmeric.
Tips
Dry-fry the tofu cubes in a non-stick pan with a spritz of cooking spray (do not use butter/ghee).
Directions
For directions, see the recipe link, substituting tofu for the paneer and canned tomato for the fresh.
Make your own dhania-jeera by combining ground coriander seed and ground cumin in a 2:1 ratio, then add a pinch each of black pepper, cinnamon, and ground clove.
Make your own cilantro-ginger-garlic paste by mashing those raw ingredients together.
Reduce the number of hot peppers to 1-2 at most (this is still quite spicy).
Serve with a whole grain.
Serving Size: four 1-cup servings
Make your own dhania-jeera by combining ground coriander seed and ground cumin in a 2:1 ratio, then add a pinch each of black pepper, cinnamon, and ground clove.
Make your own cilantro-ginger-garlic paste by mashing those raw ingredients together.
Reduce the number of hot peppers to 1-2 at most (this is still quite spicy).
Serve with a whole grain.
Serving Size: four 1-cup servings