Chicken Saagwala (Murg Saagwala)
Vegan “Chicken” saagwala is an Indian chicken and spinach curry with a savory delicious sauce and tofu for the chikin. Serve this flavor-packed vegan version with naan, flatbread, rice or quinoa. Gluten-free, nut-free with soy-free option.
Saagwala is a popular greens based sauce popular in Indian restaurants. It is similar to saag paneer, but is generally paired with chicken or meat. The interesting part about many of the saag or Palak curries is that they have similar sauces, but saagwala has a lot more spices for the meat version than in just the vegetarian version. So why not add all of those spices and make the regular saag super flavorful, as well?
When you order just plain saag at Indian restaurants, that usually is made with mustard, and it’s called sarson ka saag. The spinach saag or palak saag is the more common one for home style saag, because spinach is more readily available in most places. So that’s what we use to make palak tofu paneer.
I’m adapting the chicken saagwala recipes from a couple of chefs, like Ranveer Brar and chef Sanjyot (Your Food Lab) and changing it up to make the sauce vegan and as well as using some tofu instead of chickin.
Tofu it doesn’t cook the same way as chicken, obviously. The texture of plain tofu just doesn’t do justice to the dish, so I crisp up the tofu beforehand on the skillet or bake it with spices, and then add it to this delicious sauce.
You can also add in other protein to this flavorful saag, like cooked chickpeas, cooked white beans, or chickpea tofu or pumpkin seed tofu to make it soy-free. Or, you can add in seitan or soy curls, if you want the protein to have a more chicken-like texture.
Next, add oil and mix all the spices and cornstarch in a small bowl. Sprinkle this mixture over the tofu and toss well to coat.
For a gluten-free, nut-free, and soy-free option, use tofu instead of chicken and ensure all ingredients are free from gluten, nuts, and soy. Serve this flavorful vegan version with naan, flatbread, rice, or quinoa. Make the tofu by baking it in the oven or cooking it on the skillet. To bake, spread the tofu on a parchment-lined baking sheet and bake at 400°F for 22-28 minutes until mostly crisp. To cook on the skillet, heat oil in a large skillet, add the tofu, and cook for about 7-9 minutes until crisp. Set aside.
For the spinach saag, heat oil in a skillet, add cumin seeds, cook until fragrant, then add cinnamon stick, cardamom pods, and fenugreek leaves. Cook for 15-20 seconds. Stir in all of the ground spices and the ginger garlic paste, and cook for half a minute. Mix in the tomato paste and yogurt. Continue cooking for an additional 30 seconds, then add the frozen spinach and non-dairy milk or water. Try out this flavorful vegan rendition of Chicken Saagwala (Murg Saagwala) for a delicious and savory meal. This dish is packed with a delightful sauce and tofu as a substitute for chicken. Serve it with naan, flatbread, rice, or quinoa for a complete and satisfying meal. It's gluten-free, nut-free, and can be made soy-free by using alternatives like chickpea tofu, pumpkin seed tofu, seitan, chickpeas, or white beans. Make sure to choose soy-free non-dairy yogurt and milk for this recipe.
If you're wondering about the spinach in this dish, the frozen spinach is chopped to add texture. You can also blend the spinach with some non-dairy milk for a smoother consistency. This vegan version of Chicken Saagwala is a must-try for a flavorful and allergy-friendly meal that can be enjoyed by everyone. sentence: The cat chased the mouse around the house.
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