"Creamy" Spinach Curry

This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Body+Soul, April 2009
  • Yield Serves 4
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  • 2 tablespoons safflower oil
  • 1 large onion, chopped
  • 4 garlic cloves, sliced
  • 1 1/2 teaspoons garam masala
  • 14 1/2 ounces vegetable broth
  • 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
  • Coarse salt and ground pepper
  • 1 package (12 1/2 ounces) extra-firm tofu
  • 1/2 cup whole-milk Greek yogurt
  • Cooked brown rice, for serving


  1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.

  2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.

  3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

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