Tofu saag paneer with local spinach and basmati rice

Strain and dice the tofu into 2 cm cubes. Toss with tofu marinade and a little splash of vinegar. Gently mix with the tofu and allow to marinate while you preheat the oven to 200 degrees Celsius. Bake for 15 to 20 minutes, flipping halfway through, until golden.

Rinse the rice, then add one and a half times the amount of water and a pinch of salt. Bring to a boil, then reduce the heat to very low, cover and cook for 15 minutes, until all the water is absorbed. Allow to sit covered for another 5 minutes before serving.

Mince the garlic, ginger and chili (keep a little chili back for garnish).

Dice the onion. Sweat onions in a medium pan for 5 minutes, or until translucent and starting to brown. Add ginger, chili (not all of it, if you don’t like it too spicy), garlic and cook for another minute.

Dice the tomatoes into 2 cm pieces and add half of them to the pot.

Wash the spinach, remove the root end, then roughly chop.

Next, add the coconut cream, garam masala and water, then bring to simmer. Add the spinach. If it starts looking dry, add a bit more water. Cook for 10 minutes.

Puree the curry, then transfer back to the pot. Heat the remaining tomatoes through the curry sauce along with the tofu.

Taste and adjust the seasoning, it may need a little splash of vinegar to cut through the coconut cream.

Serve over rice. If you like it hot, add extra chili on top for a bit more heat.