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Chicken Saagwala
5 from 15 votes

Chicken Saagwala

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.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Calories: 170 kcal
Course: Main Course, Dinner
Cuisine: Indian

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
  • cilantro
  • cashew cream
  • ginger
  • lime juice julienned ginger

Instructions

Make the crispy tofu chicken.
    Cup of Yum
  1. Press the tofu, if you haven't already, then tear it into bite-sized ¾” to 1” pieces, then add to a bowl.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Mix in the cinnamon stick, cardamom pods, and fenugreek leaves, and cook for 15 to 20 seconds.
  3. 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.
  4. Stir in all of the ground spices and the ginger garlic paste, and cook for half a minute.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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: 4 Serving

Amount Per Serving

Calories 170

% 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.