Sag Paneer (tofu) with Brown Basmati Rice

Ingredients list:

·      1/2 pound firm tofu

·      1 cup whipping cream (1/2 pint)

·      1 teaspoon tomato puree

·      2 tablespoons vegetable oil

·      1 large onion, chopped

·      1 small, fresh tomato, sliced

·      ½ pound fresh spinach, chopped

·     small bunch of fresh cilantro leaves

·     1 teaspoon fresh grated ginger

·        1 teaspoon fresh pressed garlic

·    2 cups brown basmati rice

·        4 cups water

·     Pinch of cumin seed

·     1 stick of cinnamon

·     3 bay leaves

·     2 whole cloves

·     1 teaspoon black pepper

·     Pinch of salt (optional)

·     2 teaspoons turmeric

·     1 teaspoon ground coriander

·     ½ teaspoon garam masala

Step 1:  Cook rice

• Measure 2 cups of brown, basmati rice and add to pot
• Measure 4 cups of water and add to rice
• Turn burner onto high—leave rice uncovered until it boils
• When rice comes to a full boil, turn burner to low and cover
• Set timer for 40 minutes for moister rice, and 45 min. for dryer rice (Note:  if using white basmati or jasmine rice, cut cooking time in half)

Step 2:  Prepare Tofu

• Heat oven to 375 degrees
• Remove tofu from packaging (drain water)
• If tofu is in a typical one pound block, cut in half
• Store other ½ pound of tofu block in a closed container and cover with water and store in refrigerator.  Tofu will keep for several days if water is changed every day or two.  If tofu smells spoiled, discard it.  If you won’t be using tofu within the week, you can freeze it in a freezer bag.  (Never re-freeze tofu after thawing.)
• Cut tofu into bite size cubes (use your own preference for size of cubes)
• Grease a cookie sheet with vegetable oil
• Spread tofu cubes out onto sheet (do not pile them up on each other)
• Place tofu in preheated oven for approximately 10 minutes
• Remove tofu and turn over with a spatula—place back in oven for appx. 10 more minutes (Your goal is to slightly brown the tofu, giving it a firmer texture.  When tofu is baked to a satisfactory texture and color, remove from oven and set aside).

Step 3:  Prepare all ingredients:

Spice bowl I--In a small bowl, add the following spices:

Pinch of Cumin

1 Cinnamon stick

3 Bay leaves

2 whole Cloves

1 teaspoon grated fresh Ginger

1 teaspoon freshly pressed Garlic

1 teaspoon ground Black pepper

Spice bowl II—In a separate small bowl, add the following spices:

Pinch of salt (optional)

2 teaspoons turmeric

1 teaspoon ground coriander

 ½ teaspoon garam masala

·        Chop large onion

·        Clean, chop and spin, or otherwise dry ½ lb. Fresh spinach leaves

·        Clean and cut off stems of cilantro

·        Slice tomato

·        Measure ½ pint of whipping cream

·        Measure 1 tsp. Tomato sauce/puree

Step 4:  Start Cooking:

• 10 min. before rice is done add cooking oil to large saucepan and turn burner to high
• Add chopped onion and sauté until lightly browned
• Turn burner down to medium-high
• Add Spice bowl I and tomato to saucepan and mix well
• Add all spinach and gently fold into pan—do this fairly quickly—the spinach will shrink as it heats. 
• When spinach changes to a dark green, add Spice bowl II & mix well
• Add cream, tomato puree, fresh cilantro and tofu cubes & mix well
• Turn up heat to high until cream boils.  Stir constantly to avoid scorching.  Boil mixture for appx. 1 ½ minutes.  Serve over rice immediately.  Serves 4.

*My experience is that this dish is too salty by adding the salt.  Also, if you do like a salty taste, a healthier (but salty tasting) alternative to using salt here is powdered kelp.

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