Chicken Saagwala
User Reviews
5
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
170 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Saagwala
Report
Chicken Saagwala presents a plant-based version of the classic spinach curry by using spiced, crisp tofu pieces combined with a richly spiced spinach gravy. The tofu is coated in turmeric, chili powder, garam masala, and cornstarch to achieve a crispy texture after baking or skillet-frying. The spinach curry base incorporates whole spices and dried fenugreek leaves, along with garlic ginger paste and tomato paste, resulting in a fragrant and flavorful sauce. This recipe suits those seeking a hearty and textured saag dish without traditional meat.
Description
Chicken Saagwala delivers a layered dish featuring crispy tofu chunks seasoned with turmeric, chili, and garam masala that mimic the texture of chicken. The tofu receives a coating of cornstarch before cooking either in the oven or skillet to develop a firm exterior. The saag curry consists of a blend of whole spices—cumin seeds, cinnamon, black and green cardamom pods—along with fenugreek leaves for characteristic bitterness. Aromatics like chopped onion and ginger garlic paste add depth, while tomato paste integrates acidity.
Frozen spinach is pulsed finely to create a silky texture without pureeing, preserving body in the sauce. The use of non-dairy yogurt contributes creaminess balancing the spices. The final curry is vibrant with warm, earthy notes and a touch of heat from chili flakes, making it a satisfying main served with rice or flatbread.
The recipe also adapts easily to dietary needs—soy substitutes and non-dairy alternatives ensure a variety of options. For best texture, pressing tofu well and not over-processing spinach maintains contrasting mouthfeel. Whole spice substitutions and spice timing adjustments can customize flavor balance.
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Ingredients
For The Tofu Chicken
- 14 ounces firm tofu pressed for at least 15 minutes, or extra firm tofu
- 1 teaspoon neutral cooking oil generic cooking 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 neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 black cardamom partially opened, pod
- 1 green cardamom pod partially opened
- 1 teaspoon fenugreek leaves Kasuri methi, dried
- 1 cup onion chopped
- 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 ½” of ginger, minced
- 1 tablespoon tomato paste
- 1 tablespoon Non-Dairy yogurt or more for creamier
- 6 to 7 ounces spinach frozen
- 1 cup non-dairy milk or water
For Garnish
- lime juice julienned ginger
- cilantro
- cashew cream
- ginger
Instructions
Make the crispy tofu chicken.
- Press the tofu, if you haven't already, then tear it into bite-sized ¾” to 1” pieces, then add to a bowl.
- Add the oil and toss well, then mix all of the spices and the cornstarch in a small bowl, and sprinkle all over the tofu, tossing well to coat.
- To bake: Spread this tofu onto a parchment lined baking sheet, so that the pieces aren't touching each other, and then bake at 400° F (205° C) for 22 to 28 minutes or until mostly crisp. Set aside.
- To cook the tofu on the skillet: Heat a large skillet over medium-high heat, and add 1 teaspoon of oil. Once the oil is hot, add the tofu to the skillet and spread evenly, then continue to cook for 3 minutes or so, and then flip the pieces over. Continue to cook for another few minutes, and flip the pieces again, until most of the edges are somewhat crisp. This will take anywhere from 7 to 9 minutes. Set aside.
Make the spinach saag
- Chop the frozen spinach by processing for 5 seconds in a food processor(optional).** Heat the skillet over medium heat, and add the remaining 2 teaspoons of oil. Once the oil is hot, add the cumin seeds and cook, stirring frequently, until the cumin seeds are fragrant and have changed color significantly. This will take anywhere from 1 to 3 minutes, depending on your skillet and the stove and all of that.
- Mix in the cinnamon stick, cardamom pods, and fenugreek leaves, and cook for 15 to 20 seconds.
- Mix in the onion and the salt, and cook until the onion is golden. Add splashes of water in between to help the onions cook evenly, and continue to cook for up to 5 to 8 minutes, until golden.
- Stir in all of the ground spices and the ginger garlic paste, and cook for half a minute.
- Mix in the tomato paste and yogurt. Cook for another half a minute, then mix in the frozen spinach and non-dairy milk or water.
- Cover with a lid, and let it cook for 5 to 8 minutes, stirring once in between, then taste and adjust salt and flavor. If you want the saag to be saucier or creamier, you can add in some non-dairy cream, like ¼ cup of non-dairy yogurt or sour cream or cream cheese along with some more non-dairy milk.
- Once the sauce is seasoned to preference, lightly fold in the tofu or just place the tofu on top over the saag and garnish with some cilantro, lime, and ginger and drizzle on non-dairy cream. Serve with naan, roti, other flat bread, or rice.
- Optional Chili oil tadka: Heat a teaspoon of oil over medium low heat. Add 1 dried red chili, broken into half and 1 clove garlic sliced. Cook until lightly golden then drizzle over the saag.
Notes
- Press tofu well before cooking to remove moisture and improve crispiness.
- Pulse frozen spinach briefly in a food processor for a finely chopped texture without pureeing, which preserves the curry’s body.
- Use non-dairy yogurt and milk suitable to dietary needs; substitutions like soy-free or nut-free options are possible.
- Replace tofu with chickpeas, soycurls, or other protein alternatives as desired, adjusting cooking times accordingly.
- Whole spices can be swapped with ground versions added later in cooking for convenience, adjusting quantities to taste.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Sodium
452mg
(19%)
Potassium
293mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
5307IU
(106%)
Vitamin C
8mg
(9%)
Calcium
283mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 452mg | 19% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5307IU | 106% |
| Vitamin C | 8mg | 9% |
| Calcium | 283mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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