Tofu Saag Paneer

INGREDIENTS 

• 1 block firm tofu (pressed + cubed)

• 2–3 tbsp neutral oil (or ghee for richness)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 tsp each of the Droosh The Icon and Droosh Tikka Masala 

• ½ tsp turmeric (optional, for color)

• 1 medium tomato (chopped or ½ cup canned)

• 8 oz fresh spinach (baby spinach works great)

• ½ cup coconut milk or heavy cream (optional for creaminess)

• Salt, to taste

• Squeeze of lemon to finish

DIRECTIONS

1. Crisp the tofu

   • Heat 1–2 tbsp oil in a skillet.

   • Pan-fry tofu cubes until golden on all sides. Remove and set aside.

2. Build the masala

   • In the same pan, add a bit more oil. Sauté onion until soft and golden.

   • Add garlic + ginger, cook 1 min until fragrant.

   • Stir in Droosh spice blend + turmeric, bloom for 30 sec.

3. Add tomato

   • Stir in chopped tomato, cook down until saucy (3–4 min).

   • If it feels too dry, add a splash of water.

4. Spinach base

   • Add spinach, stir until wilted (about 2–3 min).

   • Blend with an immersion blender or you can throw in a blender then add back to the pan.

5. Finish with tofu + cream

   • Return tofu to the pan, stir to coat.

   • Add coconut milk or cream if using, simmer 2–3 min.

   • Season with salt and a squeeze of lemon.

Serve with

• Warm naan, parathas, or basmati rice.

• Sprinkle extra Droosh spice on top for a final punch.