Chicken Saagwala
Vegan “Chicken” saagwala is an Indian chicken and spinach curry with a savory delicious sauce and tofu for the chikin. Serve this flavor-packed vegan version with naan, flatbread, or rice! gluten-free, nut-free with soy-free option
Servings: 4
Ingredients
For The Tofu Chicken
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes
- 1 teaspoon 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 oil
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 black cardamom pod partially opened
- 1 green cardamom pod partially opened
- 1 teaspoon dried fenugreek leaves (Kasuri methi)
- 1 cup chopped onion
- 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 frozen spinach
- 1 cup non-dairy milk or water
For Garnish
- lime juice, cilantro, cashew cream, julienned 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.
Video
Notes
**Chopped frozen spinach is usually pretty fine already, but for the right texture of this saag, you can pulse whole or even chopped frozen spinach (not thawed) in a food processor for 5 to 10 seconds to break it down into a very finely chopped spinach. You don't want a puree, you just want it to have a super fine texture.
Murg saagwala is naturally gluten-free, and it’s nut-free as long as your non-dairy yogurt and milk are nut-free.
To make this soy-free, use chickpea tofu, pumpkin seed tofu, seitan, a can of chickpeas, or white beans. Also make sure your yogurt and milk are soy-free.
For soycurls, use 4 oz soycurls. Rehydrate in stock, then drain, lightly squeeze, toss in spices and cornstarch and bake or pantry and use.
Whole spice substitutes: sub for black cardamom, use a second green cardamom pod. If you would like to use ground spices, use ½ teaspoon ground cardamom and ⅛ teaspoon ground cinnamon and add them later, when you add the garam masala. If you don't have fenugreek leaves, use ¼ teaspoon ground mustard and, again, add it later with the garam masala.
Nutrition
Calories: 170kcal | Carbohydrates: 12g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 452mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5307IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 3mg