Jun 09 2026
Restaurants›Prince of India Restaurant›Tofu Saag Recipe

Tofu Saag Recipe

Inspired by Prince of India Restaurant
Time35m
Serves4

Soybean tofu cooked with spinach and light cream.

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Ingredients

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Tofu & Spinach

Aromatics & Base

Tomatoes & Spices

Finishing & Thickening

Method

Tofu & Spinach

  1. 1

    Press and cube the tofu

    Drain the 400 g firm tofu and press it for 15–20 minutes between plates with a weight (or use a tofu press) to remove excess water. Cut the pressed tofu into 2 cm (3/4 inch) cubes.

  2. 2

    Blanch and puree the spinach

    Bring 1000 ml water to a rolling boil in a large pot. Add the 400 g trimmed spinach and blanch for 30–45 seconds until wilted bright green. Immediately transfer the spinach to 500 ml ice water to stop cooking. Drain well, squeeze out excess water, then transfer to a blender and puree to a coarse-smooth paste (add 1–2 tbs water if needed). Set aside.

Aromatics & Base

  1. 3

    Warm the fat and temper spices

    Heat 2 tbs vegetable oil and 1 tbs ghee or butter in a wide skillet or shallow pan over medium heat. When hot, add 1 tsp cumin seeds and 1 bay leaf and fry for 20–30 seconds until aromatic.

  2. 4

    Sauté onions, garlic and ginger

    Add the 1 finely chopped onion and sauté for 6–8 minutes until translucent and starting to brown at the edges. Add 4 minced garlic cloves, 1 tbs minced ginger, and the optional slit green chili; cook 1–2 minutes until fragrant, stirring to prevent burning.

Tomatoes & Spices

  1. 5

    Cook the tomato and dry spices

    Add the chopped tomato to the pan and cook 4–5 minutes until it breaks down. Stir in 1 tbs ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, 0.5 tsp red chili powder, 0.5 tsp sugar, and salt (use 'to taste' as needed). Cook 2–3 minutes to bloom the spices and reduce raw tomato flavor.

  2. 6

    Add the spinach puree

    Pour the prepared spinach puree into the pan, stir to combine with the spiced onion-tomato base. Add 60–80 ml water if the mixture is very thick. Bring to a gentle simmer and cook 4–5 minutes to meld flavors.

Finishing & Thickening

  1. 7

    Pan-fry (or simmer) the tofu

    While the spinach simmers, in a separate skillet heat 1 tbs oil over medium-high. Add the tofu cubes and pan-fry 3–4 minutes per side until lightly golden (alternatively, gently simmer cubes in the sauce for 5–6 minutes if you prefer no frying). If frying, transfer the golden tofu to the spinach sauce.

  2. 8

    Thicken the sauce

    Mix 1 tbs cornstarch with 2 tbs water to make a smooth slurry. Stir the slurry into the simmering spinach-tofu mixture to thicken slightly; cook 1–2 minutes until the sauce glazes the spoon.

  3. 9

    Finish with cream and aromatics

    Reduce heat to low and stir in 120 ml light cream and 1 tsp kasuri methi (if using). Cook 1 minute more — do not boil vigorously after adding cream. Sprinkle 1 tsp garam masala over the top, squeeze in 1 tbs lemon juice, adjust salt to taste.

  4. 10

    Garnish and serve

    Turn off the heat, stir in 2 tbs chopped cilantro. Transfer to a serving dish and serve hot with rice, roti, or naan.

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