Pressure Cooker Saag Tofu (Indian Spinach and Tofu)

A few weeks ago I was busy with a meal Say Paneer at one of my favorite Indian restaurants (Zareen’s in Palo Alto!) when I noticed that the texture of the soft, fresh paneer cheese in the dish was very similar to the texture of extra firm tofu.

Say paneer is a dish that originates from the northern part of the Indian subcontinent. The words “saag” and “paneer” translate from Punjabi to “vegetable” and “cheese.”

When you order saag paneer at a restaurant in the United States, it usually comes with spinach (aka Palak), but other greens such as mustard or fenugreek are also occasionally included. Mixed with the vegetables are pieces of paneer, a fresh, mild cheese.

I have made Say Paneer several times at home, mostly according to the recipe in the great cookbook 660 curries by Raghavan Iyer, but I had never tried it with tofu. I also decided to make another change and prepare mine say tofu in my instant pot.

If you’re using the Instant Pot (or any other electric pressure cooker), you’re more likely to walk away while it’s cooking. No need to hang around in the kitchen watching a pot or pan simmer on the stove.

• New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

Before I’m about to sear the tofu, I like to gently pat it down with paper towels just to draw out some of the moisture. This keeps it from splattering too much in the pan and also makes the texture a bit firmer.

I use a fairly generous amount of oil in this recipe—five tablespoons total. It yields just over a tablespoon per serving and really helps carry the flavors of the spices in the garam masala. You can reduce the oil by up to half if you like it a little lighter!

Since seared tofu can tend to stick to stainless steel, I usually brown it in a nonstick skillet on the stove while I cook the onions in the electric pressure cooker. You end up using two pans, but on the plus side you save cooking time because the onions and tofu cook at the same time!

My favorite versions of this dish are a little more homey and rough in texture, with visible chunks of spinach instead of a smooth puree. I stayed true to that with this recipe.

When buying frozen spinach, look for the chopped variety, which comes in a bag. It should be loosely packed and fluffy rather than frozen in a solid block. This will thaw it fast enough that you can actually stir it into the pot while it’s still frozen. If you can only find packaged frozen spinach, make sure you thaw it before adding it to the pot.

Finally, add the garam masala at the very end of the cooking process. Because this dish simmers for so long, the flavors of the spices can be muted. Mixing them in just before serving will keep them vibrant and flavorful. Try it this way and you will be amazed at how the flavors burst! (Look for garam masala in the condiment section of your grocery store or order it online.)

You can release the pressure quickly or release it naturally, which takes about 20 minutes. In any case, enjoy your Saag Tofu hot, served with rice or warm naan.