| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 20g | 3g | 60g |
| sugars | fibre | protein | salt |
| 8g | 6g | 25g | 2.3g |
Why I Love Indian Tofu Saag Masala Bowl with Naan and Raita
Among many other savory treats, cuisine that always holds a special place in my heart is Indian cuisine. The Tofu Saag Masala Bowl with Naan and Raita does not only offer a remarkable adventure to your taste buds with its delectable blend of spices but also harmonizes with the family’s multi-cultural palette. The link between my Japanese heritage and Pacific Northwest upbringing can be oddly felt through the symphony of these flavors. Combining ingredients I’ve grown familiar with over the years, this dish is truly a reflection of my culinary journey and experiences.
Taking Food Inspiration Across Borders
When it comes to preparing the Tofu Saag Masala Bowl with Naan and Raita, I often find myself drawing influences from chefs such as Sanjeev Kapoor, whose remarkable fusion dishes constantly challenge and inspire me. Contrary to popular belief, there is no one way to make a good dish. Good food is just as much about breaking rules as it is about following them. This dish is a testament to that.
The Harmony of Flavors
This Tofu Saag Masala Bowl with Naan and Raita stands as an emblem of versatility in Indian cuisine. The perfect dance between the creaminess of the tofu saag masala and the mildly spiced raita is a reminiscent of the comforting balance of flavors in an authentic Japanese Miso Soup, a staple in my household. While Japan and India are miles apart, it’s dishes like these that make you realize how flavors know no boundaries.
To fully experience this dish, I would recommend pairing it with an aromatic Indian tea, like Organic Assam, or a glass of rosé, which is perfect for cutting through the rich, spicy flavors of this wonderful dish.
In cooking, every dish has a story to tell, and every bite opens up conversations, not just about the food itself, but about culture, history, and personal experiences that have forged it. Cooking the Tofu Saag Masala Bowl with Naan and Raita is more than just preparing an Indian dish; it’s an exploration of my culinary heritage and influences, told through a combination of textures and flavors handpicked from different corners of the world.
What You’ll Need
- 3 cups cubed firm tofu
- 3 cups fresh spinach
- 2 cups chopped tomatoes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green chillies, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon salt, or to taste
- 1 cup water
- 6 pieces of naan bread
- For Raita:
- 2 cups plain yogurt
- 1 cucumber, finely chopped
- 1 tomato, finely chopped
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black salt
- A handful of chopped fresh coriander leaves
- Salt to taste
Method
Step One
Start by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter.
Step Two
After the cumin seeds have spluttered, add the finely chopped onions to the pan. Sauté the onions until they turn a golden brown color. Then, add the minced garlic, grated ginger, and chopped green chillies to the pan. Continue to sauté until the raw smell of the garlic disappears.
Step Three
Now, add the chopped tomatoes to the pan. Cook until the tomatoes become soft and mushy. In the meantime, add the garam masala, turmeric powder, coriander powder, red chilli powder, and salt to the pan. Stir well to combine everything.
Step Four
Next, add the fresh spinach to the pan. Cook the spinach until it wilts completely. Then, add the cubed firm tofu to the pan. Stir gently to ensure that the tofu cubes are well coated with the masala.
Step Five
Pour the water into the pan and bring the mixture to a boil. Once boiled, reduce the heat and let the mixture simmer until the gravy thickens. This should take about 10-15 minutes.
Step Six
While the tofu saag masala is cooking, let’s prepare the Raita. In a bowl, combine the plain yogurt, finely chopped cucumber, finely chopped tomato, roasted cumin powder, black salt, chopped fresh coriander leaves and salt. Stir well to combine everything.
Step Seven
Let the Raita chill in the refrigerator until ready to serve. Once the tofu saag masala has thickened to your liking, remove the pan from heat.
Step Eight
Serve the tofu saag masala over naan bread with a side of chilled Raita. Enjoy this delicious Tofu Saag Masala Bowl with Naan and Raita!
