Saag with “Paneer”

Yields: 6-8 Servings

From The Hodo Kitchen

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Ingredients

• 2 (10oz) packages Hodo Extra Firm Tofu, cut into ½” cubes Locate Product

• 2/3 cup onion, peeled and chopped

• 2 tbsp fresh ginger, peeled and diced

• 1 tbsp garlic, peeled and diced

• 2 tsp canola oil

• 2 tsp garam masala

• 1/3 tsp cayenne pepper

• 1 lb baby spinach, stemmed and washed

• 1 cup plain yogurt (soy or dairy)

• 1/2 cup + 3 tbsp buttermilk (soy or dairy)

• 1 cup half and half (soy or dairy)

• 1 tsp salt

• 1 tsp white pepper

• 1/2 tsp lemon juice

Instructions

1. Puree onion, ginger and garlic until finely chopped.

2. In a shallow pan, heat oil on medium heat. Add onion, ginger, and garlic mixture and cook until fragrant, about 3 minutes.

3. Add spices and continue cooking for 2 minutes, stirring.

4. Add yogurt and buttermilk. Bring to a simmer, add spinach and cook until wilted.

5. Puree entire mixture until smooth.

6. Add tofu and half and half and simmer for 15 minutes.

7. Add salt, pepper and lemon juice. Enjoy!