Chicken Saagwala is a vibrant, comforting dish that packs bold Indian flavors into a rich spinach sauce, but this version takes all the classic notes and makes it weeknight-friendly and totally plant-based! If you crave something reliably delicious and nourishing, with a creamy, spiced spinach curry and satisfyingly crispy “chicken” tofu, this recipe fits right into your dinner rotation. Whether you’re craving takeout or just want something new to add to your collection, you’ll love how easy and unfussy this dish can be.

Why You’ll Love This Recipe

  • Quick and Doable: You don’t need to set aside half the day to enjoy those deep, restaurant-style flavors. The main work happens while things are cooking.
  • Flavorful Comfort Food: Every bite brings aromatic spices, creamy sauce, and a hearty protein—you’ll want to scoop up every last bit!
  • Customizable and Plant-Based: Perfect for anyone looking for meatless meals, or use your favorite protein instead.
  • Great for Busy Nights: Minimal chopping, straightforward steps, and mostly pantry staples make this awesome after a long day.

Ingredients You’ll Need

Ready to get cooking? Here’s what goes into your Chicken Saagwala, plus a few tips about each!

  • Firm or Extra-Firm Tofu: The brilliant stand-in for chicken—press well so it gets crispy and soaks up all those flavors.
  • Vegetable Oil: For crisping the tofu and starting off the curry base.
  • Turmeric, Kashmiri Chili Powder, Garlic Powder, Garam Masala, Salt: These give the tofu a crave-able golden crust and loads of flavor.
  • Cornstarch: Helps the tofu get extra crispy—you won’t want to skip this step.
  • Cumin Seeds: The best way to instantly infuse your oil and curry base with rich, unmistakable warmth.
  • Cinnamon Stick, Black and Green Cardamom Pods, Dried Fenugreek (Kasuri Methi): Just a little of each to create those complex, authentic flavors. If you don’t have all these spices, don’t worry—you’ll still get a delicious curry!
  • Chopped Onion: Adds depth and sweetness to the curry sauce.
  • Ground Coriander, Red Pepper Flakes, More Garam Masala: For a balanced, gently spiced flavor that builds up the sauce.
  • Ginger Garlic Paste (or fresh ginger and garlic): Use plenty, for that true hit of flavor!
  • Tomato Paste: Adds a robust tang and wonderful color.
  • Non-Dairy Yogurt: Makes the curry creamy and rich without dairy—Greek-style or plain works best.
  • Frozen Spinach: The real star—quick, affordable, and packed with nutrients. No need to thaw; chop quickly for best texture!
  • Non-Dairy Milk (or Water): Creates a silky sauce; use any unsweetened, neutral non-dairy milk.
  • Lime Juice, Fresh Cilantro, Cashew Cream, Julienned Ginger: These add lift and freshness as a beautiful garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Switch Your Protein: Use cooked chickpeas, tempeh, or even leftover roasted veggies if tofu isn’t your thing.
  • Change the Greens: Try frozen kale, mustard greens, or even fresh spinach—just pulse in a processor for a smoother sauce.
  • Boost the Creaminess: For a richer curry, add coconut cream or more non-dairy yogurt.
  • Make It Spicier: Amp up the red pepper flakes, or toss in a fresh green chili when you sauté the onions.
  • Herbs on Hand?: Sprinkle with fresh mint or parsley along with the cilantro for a twist.

How to Make Chicken Saagwala

Step 1: Prepare the Crispy Tofu “Chicken”

  • Start by pressing your tofu to get rid of any excess water—this is key for a golden, crispy crust.
  • Tear the tofu into chunky, bite-sized pieces. This gives a rustic look and better texture than neat cubes.
  • Toss with oil, then coat in a mix of turmeric, chili powder, garlic powder, garam masala, salt, and cornstarch. The spices stick beautifully to the rough surfaces of the tofu.
  • Choose your cooking method: spread on a parchment-lined baking tray, and bake until crisp and golden; or cook in a hot skillet, flipping for even color, until you get crispy edges. This step smells incredible!
  • Set aside while you make the curry.

Step 2: Build the Spinach Saag Curry

  • Quickly blitz your frozen spinach in a food processor for a finer texture (optional but recommended).
  • Heat oil in a skillet and toast your cumin seeds until fragrant and darkened—don’t rush this, as it really blooms their flavor.
  • Add cinnamon stick, cardamom pods, and fenugreek, letting them sizzle for a short burst of aromatic goodness.
  • Stir in chopped onions and a pinch of salt. Cook until soft, sweet, and golden—feel free to splash in water to keep things moving and avoid burning.
  • Add ground coriander, pepper flakes, extra garam masala, and that punchy ginger garlic paste. Fry until the spices wake up.
  • Stir in tomato paste and non-dairy yogurt to form a rich base.
  • Mix in the chopped spinach and non-dairy milk (or water), cover, and let it gently simmer until the spinach is tender and the flavors combine—about 5 to 8 minutes.

Step 3: Finish and Serve

  • Adjust salt and spice to taste. For a creamier sauce, swirl in an extra spoonful or two of non-dairy yogurt, cream cheese, or a splash of coconut cream.
  • Either fold in the crispy tofu or arrange it over the top—either way, you want to keep that crunch.
  • Garnish liberally with lime juice, fresh cilantro, a drizzle of cashew cream, and some ginger. (Optional: spice-lovers, finish with a quick chili oil tadka for more heat and aroma!)
  • Serve hot with warm naan, rice, or the flatbread of your choice.

Pro Tips for Making the Recipe

  • Press Tofu Properly: This really does make all the difference for crispy, chewy texture. If you’re in a hurry, place it under a heavy pan for at least 10 minutes.
  • Don’t Skip the Fenugreek: If you can find Kasuri methi, use it—it’s worth hunting down for that unmistakable aroma.
  • Spice Layering: Add spices in stages—some with the tofu, and more with the curry base—for beautifully complex flavor.
  • Sauté Onions Slowly: Let them get deeply golden for a sweet, savory backbone to the sauce. Patience adds so much depth here!
  • Make It Creamy: Adjust the thickness by adding extra non-dairy milk or yogurt until you reach your favorite sauce consistency.

How to Serve

Chicken Saagwala loves a bit of company! Pair it with fluffy basmati rice or your favorite grain to soak up the silky, green sauce. Warm naan or rotis are perfect for scooping, while a side of crisp cucumber salad cuts through with freshness. Want to go big? Serve with a wedge of lime, extra yogurt, or a sprinkle of cashews for a little crunch. If you love color, top with pickled onions or fresh sliced chilies.

Make Ahead and Storage

Storing Leftovers

  • Cool any leftovers completely before storing. Place in a lidded container in the refrigerator; it’ll stay fresh for up to 3 days.
  • The tofu may lose a bit of its crispy texture after sitting in the sauce, but will still taste fantastic.

Freezing

  • The spinach curry freezes beautifully; store in an airtight, freezer-safe container for up to 2 months.
  • Tip: Freeze tofu and saag separately if you want to keep the tofu extra crisp when reheated.

Reheating

  • Gently warm on the stove or in the microwave. Add a splash of non-dairy milk or water if needed to loosen the sauce, and reheat tofu in a skillet for best texture.

FAQs

  1. Can I use fresh spinach instead of frozen?

    Absolutely. Just chop it well before adding, and use about twice the weight as frozen (since frozen spinach is more condensed). Fresh gives a brighter flavor and gorgeous color.

  2. Is there a way to make this lower fat?

    Yes—use less oil for the tofu and skip any added cream or yogurt in the sauce. The flavors are still bold, and the spinach ensures a rich, silky dish.

  3. Can I substitute the tofu with real chicken or other plant proteins?

    Totally. Use bite-sized chicken breast or thigh pieces, seared until golden and cooked through. Or use cooked chickpeas, tempeh, or seitan—whatever you prefer!

  4. How can I adjust the spice level?

    Start by using less chili powder and red pepper flakes if you’re sensitive to heat. You can always add heat at the end with sliced chilies, a pinch of cayenne, or a drizzle of hot chili oil.

Final Thoughts

There’s just something irresistible about a dinner that delivers both bold flavor and heartwarming comfort—especially when it’s this easy! This Chicken Saagwala gives you all the satisfaction of a classic Indian curry, but lighter, plant-based, and incredibly adaptable. Try it once, and you may just find it becomes a staple—play with the spices, swap the protein, and truly make it your own. Happy cooking!

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Chicken Saagwala Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan
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Description

Chicken Saagwala is a plant-based twist on a classic Indian dish, featuring crisp tofu as the chicken substitute and a creamy, aromatic spinach (saag) curry. Rich in spices and full of flavor, this vegan-friendly main course pairs perfectly with rice or flatbread for a satisfying, wholesome meal.

Ingredients

Units Scale

For the Tofu Chicken

  • 14 ounces firm or extra firm tofu, pressed for at least 15 minutes
  • 1 teaspoon oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch

For the Spinach Saag Curry

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 black cardamom pod, partially opened
  • 1 green cardamom pod, partially opened
  • 1 teaspoon dried fenugreek leaves (Kasuri methi)
  • 1 cup chopped onion
  • 1/4 teaspoon salt
  • 2 teaspoons ground coriander
  • 1/2 teaspoon red pepper flakes
  • 1/2 to 1 teaspoon garam masala
  • 1 tablespoon ginger garlic paste or 3 cloves of garlic (minced), and 1/2 inch ginger (minced)
  • 1 tablespoon tomato paste
  • 1 tablespoon non-dairy yogurt, or more for creamier texture
  • 6 to 7 ounces frozen spinach
  • 1 cup non-dairy milk or water

For Garnish

  • Lime juice
  • Cilantro
  • Cashew cream
  • Julienned ginger

Optional Chili Oil Tadka

  • 1 teaspoon oil
  • 1 dried red chili, broken in half
  • 1 clove garlic, sliced

Instructions

  1. Prepare Tofu Chicken: Press the tofu to remove excess water if you haven’t already. Tear the tofu into bite-sized (3/4″ to 1″) pieces and place them in a bowl. Add 1 teaspoon oil and toss well. In a separate bowl, mix turmeric, Kashmiri chili powder, garlic powder, garam masala, salt, and cornstarch. Sprinkle the spice mixture over the tofu and toss to coat evenly.
  2. Crisp the Tofu (Baking Method): Spread the coated tofu pieces on a parchment-lined baking sheet, ensuring they don’t touch each other. Bake at 400°F (205°C) for 22 to 28 minutes until mostly crisp. Set aside.
  3. Crisp the Tofu (Skillet Method): Alternatively, heat a large skillet over medium-high heat, add 1 teaspoon oil, and place the tofu in the skillet, spreading evenly. Cook for about 3 minutes, turn the pieces, and continue cooking, flipping occasionally, until the tofu is crisp on most edges (7 to 9 minutes total). Set aside.
  4. Prepare the Spinach Saag: (Optional) Pulse the frozen spinach in a food processor for 5 seconds for easier integration. Heat a skillet over medium heat and add 2 teaspoons oil. When hot, add cumin seeds and cook, stirring frequently, until fragrant and significantly darker (1-3 minutes).
  5. Add Whole Spices: Add cinnamon stick, black and green cardamom pods, and dried fenugreek leaves to the skillet. Sauté for 15-20 seconds until aromatic.
  6. Sauté Onion: Mix in chopped onion and 1/4 teaspoon salt. Cook, adding splashes of water as needed, until onions turn golden, about 5-8 minutes.
  7. Add Spice Base: Stir in ground coriander, red pepper flakes, garam masala, and ginger garlic paste. Cook for about 30 seconds until the spices are fragrant.
  8. Incorporate Tomato & Yogurt: Mix in tomato paste and non-dairy yogurt. Cook for another 30 seconds to combine flavors.
  9. Simmer with Spinach: Add the processed frozen spinach and non-dairy milk (or water). Stir well, cover, and cook for 5-8 minutes, stirring halfway through. Taste and adjust salt and seasonings. For extra creaminess, add 1/4 cup non-dairy yogurt/sour cream/cream cheese and additional milk if desired.
  10. Combine & Garnish: When the saag is creamy and flavorful, gently fold in the crisped tofu or place on top. Garnish with cilantro, lime juice, julienned ginger, and a drizzle of cashew cream. Serve hot with naan, roti, or rice.
  11. Optional Chili Oil Tadka: For an extra punch, heat 1 teaspoon oil over medium-low. Add 1 dried red chili (broken) and sliced garlic. Cook until lightly golden, then drizzle over the saag before serving.

Notes

  • Pressing the tofu is essential for getting a crispy texture.
  • For a creamier curry, add extra non-dairy yogurt, sour cream, or cream cheese.
  • You can use fresh spinach instead of frozen—just wilt and chop before using.
  • Adjust the red pepper flakes and garam masala to suit your spice preference.
  • This dish pairs well with flatbreads or basmati rice.
  • The chili oil tadka is optional, but adds a lovely depth and heat to the dish.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 260
  • Sugar: 5g
  • Sodium: 430mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 0mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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