½ block extra firm tofu, about 1/2 pound

Tandoori paste, I use Patak’s which is widely available in US supermarkets

1 small potato, about 4 ounces

1 Tbsp. oil or ghee

1 small onion, chopped

3 cloves garlic, minced

½ Tbsp. grated ginger

1 tsp. ground coriander

½ tsp. turmeric

¼ tsp. Indian mirch powder or cayenne pepper (optional)

½ pound spinach, thawed if frozen and chopped

½ cup water

Salt to taste, about ¾ tsp.

½ cup yogurt, I use low fat

Basmati rice to serve

Preheat oven to 375°.

Cut the tofu into two pieces half the thickness of the original block. Place between folded paper towels, cover with a small cutting board and modest weight. Let stand for about 30 minutes then cut each piece in two so that you have four sticks each 3½ inches long by 1-inch square.

Using a small spatula, spoon, or your fingers coat lightly but thoroughly on all sides. Set aside while you prepare the rest of the meal.

Boil the potato for about 15 minutes or until it can be easily pierced with a small knife.

Remove the peel with your hands under running cold water.

Cut into ½-inch cubes and set aside.

Heat the oil or ghee in a non-stick fry pan over medium heat.

Add the onions and sauté until soft and beginning to color.

Add the garlic, ginger, and spices. Cook, stirring, for another 2 to 3 minutes.

Add the spinach and water, bring to a boil, cover, and simmer over low heat for 10 minutes. Remove from heat and allow to cool a bit.

Place the tofu into the oven and bake while finishing the saag aloo, about 15 minutes.

Using a blender or food processor puree the saag, in batches if necessary. Return to the pot along with the potato and a bit water if necessary.

Simmer another 5 to 10 minutes. Stir in the yoghurt and allow to warm through.

Serve over hot basmati rice.

Dinner at Leo's: Tandoori Tofu with Saag Aloo

Also try this version: Quick Indian Cooking: Saag Paneer