Saag Tofu Aloo

Saag Tofu Aloo

Ingredients:
1 tablespoon canola oil
1 teaspoon cumin seeds
2 cloves garlic, minced
2 jalapeños, minced

Directions:
3⁄ pound red potatoes, diced
4
1⁄ teaspoon ground ginger
2
3⁄ teaspoon garam masala
4
1 pound frozen cut leaf spinach
1⁄ cup fresh cilantro
4
1. Cut the tofu into 1⁄" cubes. Set aside.
2
2. Heat the oil in a nonstick skillet. Add the cumin seeds and sauté for 1 minute.
3. Add the garlic and jalapeños. Sauté until fragrant, about 1 minute.
4. Add the tofu and potatoes. Sauté for 3 minutes.
5. Add the ginger, garam masala, frozen spinach, and cilantro. Sauté 1 minute.
6. Pour the mixture into a 4-quart slow cooker and cook for 4 hours on low.
SERVING SUGGESTIONS
There are many different ways to enjoy Indian dishes such as this one. Try it over a bed of rice, scoop it up
with naan (flatbread), or roll it up in chapati (another type of flatbread).
Panang Tofu
Panang is typically a red curry that is often milder than other curries, but
this recipe spices it up by adding extra peppers.
Serves 2
1 (16-ounce) package extra-firm tofu, pressed and cubed
1 (13-ounce) can coconut milk