Homemade Indian Food

Personally I am not really a fan of most indian food...it is just too heavy for me and the long simmered mystery meat in heavy sauce in the buffet line kind of freaks me out. That said, I do enjoy me some Dosa and do enjoy sharing in the h0me cooking that my Indian coworkers bring into the office. I saw tikka misala simmer sauce at the grocery store and thought...surewhynot? And from there the search for a Saag Paneer recipe began. It was here that I learned that Paneer is a cheese and I decided to replace the cheese with tofu. The consensus is that the flavors were correct but overall the dish was light.

I've decided that Saag is basically Indian creamed spinach :) There's an S-TON of dairy in this beast. Thank You Tyler Florence and the Food Network for the base recipe.

Saag Tofu

• 1 box frozen chopped spinach
  
• 1/4 cup ghee (I used just a few pats of butter instead)
  
• 1/2 packaged cubed tofu
• 2 yellow onions, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon curry powder
• 1/2 cup buttermilk
• 1/4 cup plain yogurt
• Salt

Heat the ghee or melt butter in a deep skillet over medium-high flame. Add the tofu and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the tofu from the skillet and set aside.

Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve.