Friday, September 20, 2013

Vegan MoFo 15- Madhur Jaffrey's World Vegetarian- Saag ka dahi


This delicious recipe comes from Madhur Jaffrey's Indian Cookery. This book has been a part of both my husbands and my childhood, packed full of delicious Indian favourites you can't go wrong (especially if you reduce the oil she uses) We even missed it so much when we moved out my mother in law got us a copy one Christmas!


The spinach and silken tofu 'yoghurt' in this dish is a great combination. Packed with flavour, goodness and spice these are a wonderful addition to an Indian meal. We we enjoyed ours with some brown rice, my husbands favourite veganised Kashmiri Rogan Josh curry that I'll be posting tomorrow and some extra greens for good measure. 

In my opinion the best part of this dish is the toasted ground rice- I'm officially adopting that and part of my culinary repertoire- it tastes AMAZING! My hubs thinks the spice combination is the winner and yes, it is delish but the ground rice is heavenly. If you're not a spice lover then I suggest you use less cayenne pepper because it was a bit hot for me! (which obviously meant my other half was in heaven) so adjust to taste!

Spinach with Yoghurt and Cloves
Madhur's Version:
serves 4-6
2 tbsp + 1 tsp oil
1 small cinnamon stick
4 cardamon pods
8 cloves
1 small onion, peeled, cut into fine half rings
1 clove garlic, peeled, crushed to a pulp
285g (10 oz) spinach, tough stalks trimmed, washed, drained and coarsley chopped
3/4 tsp salt
475ml or 500g natural yoghurt
freshly ground black pepper
large pinch or tsp of cayenne pepper to taste
1 tbsp any long grain rice (raw)
Claire's Version:
serves 2-4
2 tbsp + 1 tsp oil
1 1/2 small cinnamon stick
4 2 cardamon pods
8 4 cloves
1 small onion, peeled, cut into fine half rings pinch of asafetida
1 clove garlic, peeled, crushed to a pulp
285g (10 oz) 750g spinach, tough stalks trimmed, washed, drained and coarsely chopped (or defrosted drozen chopped spinach)
3/4 tsp salt
475ml 250g natural yoghurt blended silken tofu + up to 1/2 cup water
freshly ground black pepper
large pinch or tsp of cayenne pepper to taste
1 1/2 tbsp any long grain brown rice (raw)
  • Dry fry cinnamon, cardamon, 2 cloves
  • Remove and grind to a powder
  • Return to pan and add asafetida
  • Add spinach and 1/4 tsp salt- cook for 3-4 mins
  • Turn off and leave while you blend silken tofu until smooth and creamy
  • Add salt, cayenne and pepper and mix
  • Cook rice for 4 mins until reddish in colour, grind and add 1 tsp to silken tofu and the rest to the spinach
  • Add 2 ground cloves to tofu mixture
  • Serve together but do not mix
  • Enjoy!

This yummy side dish would work well with so many different Indian meals but it's got potential to be eaten as a main with some rice and some extra nuts or legumes thrown in...I even ate some cold in one of my lunchtime super salad! It's a winner in our house, I hope you like it too.

Love and Smiles,







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