Rooster saagwala is an Indian hen and spinach curry with a savory scrumptious sauce. Serve this flavor-packed vegan model with naan, flatbread, rice or quinoa. Gluten-free, nut-free with soy-free possibility.

Saagwala is a well-liked greens primarily based sauce well-liked in Indian eating places. It’s much like saag paneer, however is usually paired with hen or meat. The fascinating half about most of the saag or Palak curries is that they’ve comparable sauces, however saagwala has much more spices for the meat model than in simply the vegetarian model. So why not add all of these spices and make the common saag tremendous flavorful, as properly? 

Once you order simply plain saag at Indian eating places, that normally is made with mustard, and it’s known as sarson ka saag. The spinach saag or palak saag is the extra widespread one for house fashion saag, as a result of spinach is extra available in most locations. In order that’s what we use to make palak tofu paneer.

I’m adapting the hen saagwala recipes from a few cooks, like Ranveer Brar and chef Sanjyot (Your Meals Lab) and altering it as much as make the sauce vegan and in addition to utilizing some tofu as a substitute of chickin.

Tofu it doesn’t cook dinner the identical approach as hen, clearly. The feel of plain tofu simply doesn’t do justice to the dish, so I crisp up the tofu beforehand on the skillet or bake it with spices, after which add it to this scrumptious sauce.

You can too add in different protein to this flavorful saag, like cooked chickpeas, cooked white beans, or chickpea tofu or pumpkin seed tofu to make it soy-free. Or, you may add in seitan or soy curls, in order for you the protein to have a extra chicken-like texture.

Why You’ll Love Saagwala

• spiced, crispy tofu items in a savory, creamy, spinach curry sauce
• very versatile! Exchange the tofu with plant-based protein of selection.
• flavors of garam masala, cardamom, cumin, cinnamon, ginger, garlic, and extra!
• gluten-free and nut-free with a number of straightforward, soy-free choices

Substances and Substitutions

• tofu – That is your hen substitute. You need to use different plant primarily based proteins as a substitute, like chickpea tofu, pumpkin seed tofu, chickpeas, white beans, seitan, or soaked and drained soy curls.
• oil – To crisp up the tofu, to toast the entire spices, and to sauté.
• floor spices – We’re seasoning the tofu with turmeric, Kashmiri chili powder, garlic powder, garam masala, and salt. For the saag curry, you will have floor coriander, cayenne, crimson pepper flakes, and extra garam masala.
• cornstarch – Helps the spices keep on with the tofu and helps the tofu crisp up superbly.
• complete spices – You’ll begin the spinach saag curry by roasting some complete spices: cumin seeds, cinnamon stick, black and inexperienced cardamom, and fenugreek leaves. When you don’t have all the complete spices, you may simply omit them. When you don’t have black cardamom, use a second inexperienced cardamom pod. If you need to make use of floor spices as a substitute, use ½ teaspoon floor cardamom and ⅛ teaspoon floor cinnamon and add them later, while you add the garam masala. When you don’t have fenugreek leaves, use ¼ teaspoon floor mustard and, once more, add it later with the bottom spices.
• onion – Sautéed onion provides a lot umami to the sauce!
• tomato paste – Provides much more umami to the sauce.
• non-dairy yogurt – Makes the sauce creamy. You can too use some as a garnish.
• non-dairy milk or water – So as to add quantity to the sauce.
• garnishes – Lime juice, cilantro, recent ginger, and non-dairy cream (yogurt, bitter cream, or cashew cream) end the dish.

Easy methods to Make Vegan Rooster Saagwala

First, make the crispy tofu hen.

Press the tofu, when you haven’t already, then tear it into bite-sized ¾” to 1” items, then add to a bowl.

Add the oil and toss properly, then combine all the spices and the cornstarch in a small bowl, and sprinkle all around the tofu, tossing properly to coat.

To bake: Unfold this tofu onto a parchment lined baking sheet, in order that the items aren’t touching one another, after which bake at 400° F (205° C) for 22 to twenty-eight minutes or till largely crisp. Put aside.

To cook dinner the tofu on the skillet: Warmth a big skillet over medium-high warmth, and add 1 teaspoon of oil. As soon as the oil is scorching, add the tofu to the skillet and unfold evenly, then proceed to cook dinner for 3 minutes or so, after which flip the items over. Proceed to cook dinner for one more jiffy, and flip the items once more, till many of the edges are considerably crisp. This may take anyplace from 7 to 9 minutes. Put aside. 

Now, make the spinach saag. 

Warmth the skillet over medium warmth, and add the remaining 2 teaspoons of oil. As soon as the oil is scorching, add the cumin seeds and cook dinner, stirring incessantly, till the cumin seeds are aromatic and have modified shade considerably. This may take anyplace from 1 to three minutes, relying in your skillet and the range and all of that. 

Combine within the cinnamon stick, cardamom pods, and fenugreek leaves, and cook dinner for 15 to twenty seconds. 

Combine within the onion and the salt, and cook dinner till the onion is golden. Add splashes of water in between to assist the onions cook dinner evenly, and proceed to cook dinner for as much as 5 to eight minutes, till golden. 

Stir in all the floor spices and the ginger garlic paste, and cook dinner for half a minute. 

Combine within the tomato paste and yogurt. Cook dinner for one more half a minute, then combine within the frozen spinach and non-dairy milk or water. 

Cowl with a lid, and let it cook dinner for five to eight minutes, stirring as soon as in between, then style and regulate salt and taste. In order for you the saag to be saucier or creamier, you may add in some non-dairy cream, like ¼ cup of non-dairy yogurt or bitter cream or cream cheese together with some extra non-dairy milk.

As soon as the sauce is seasoned to choice, frivolously fold within the tofu or simply place the tofu on high over the saag and garnish with some cilantro, lime, and ginger and drizzle on non-dairy cream. Serve with naan, roti, different flat bread, or rice.

Retailer refrigerated for upto 3 days. Freeze for months. Reheat in microwave or skillet.