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Tofu Saag Paneer

Tofu Saag Paneer

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 42 minutes

Cook Time: 17 minutes

Ingredients: Add ingredients to List

2 tablespoon Hannaford Inspirations Black Pepper Dipping Oil
16 oz Tofu, soft, drained and cut into 1" cubes
14 oz Hannaford Inspirations Baby Spinach
2 teaspoon Mustard seeds
2 each Cloves garlic, minced
1/2 teaspoon Ground coriander
1/2 teaspoon Spice, ginger, ground
1/2 teaspoon Ground nutmeg
1/2 teaspoon multani garam marsala
1/2 teaspoon nspirations Himalayan Pink Mineral salt
1/3 cup Half and half
2 cup Basmati rice, cooked
1/2 cup Hannaford Inspirations Mango Chutney

directions:

Paneer cheese, a firm white cheese that resembles tofu, is used in many Indian recipes. Tofu is a perfect alternative, with its appealing ability to absorb many spices, plus its nutritional benefits. Saag means spinach. Serve with basmati rice. Refrigerate for up to 3 days, or freeze for up to 1 month. Recipe may be cut in half.
1. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook, flipping occasionally, so that they brown lightly on all sides, about 7 minutes. When they are done, remove tofu cubes from pan and set aside. You may need to do this in 2 batches, as overcrowding tofu can keep it from browning.
2. Wipe the skillet clean, reheat it, and add spinach, dry, to skillet and cook, stirring, until it begins to wilt. Remove spinach from pan and set aside in bowl.
3. Wipe the skillet clean again. Heat remaining 1 Tbsp. oil over medium heat. Add mustard seeds and stir. When seeds begin to pop, immediately add minced garlic. Stir for 30 seconds until the garlic releases its aroma. Add coriander, ginger, nutmeg, and garam masala and stir for 30 seconds more.
4. Add spinach and cook over low heat, stirring to distribute spices, for 2 minutes. Add salt, stir, and then add tofu. Cook over low heat for another 2 minutes. Stire in half-and-half and cook, stirring until mixture thickens slightly and is heated through, about 5 minutes. Serve immediately with basmati rice and mango chutney on the side.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients  
2 tablespoon Hannaford Inspirations Black Pepper D  
16 oz Tofu, soft, drained and cut into 1" cubes  
14 oz Hannaford Inspirations Baby Spinach  
2 teaspoon Mustard seeds  
2 each Cloves garlic, minced  
1/2 teaspoon Ground coriander  
1/2 teaspoon Spice, ginger, ground  
1/2 teaspoon Ground nutmeg  
1/2 teaspoon multani garam marsala  
1/2 teaspoon nspirations Himalayan Pink Mineral sa  
1/3 cup Half and half  
2 cup Basmati rice, cooked  
1/2 cup Hannaford Inspirations Mango Chutney  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 405 kcal (20%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 11 g (55%)
Cholesterol 8 mg (2%)
Sodium 141 mg (5%)
Total Carbohydrates 83 g (27%)
Dietary Fiber 13 g (52%)
Protein 19 g (31%)
Vitamins
Vitamin A 8451 IU (169%)
Vitamin C 18 mg (30%)
Minerals
Calcium 165 mg (3%)
Iron 13 mg (21%)
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