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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Incorporate Tomato & Yogurt: Mix in tomato paste and non-dairy yogurt. Cook for another 30 seconds to combine flavors.
- 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.
- 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.
- 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
