Saag Paneer (Veganized)

AuthorVeggie Fest TeamRating

Category, CuisineDiets, Yield8 Servings

Saag Paneer is a delicious curried, creamed Indian entrée that contains spinach, cream, and fresh cheese cubes called paneer. This vegan version uses a variety of greens, tofu instead of paneer, and cashews instead of cream. It is very low in fat and sodium.

Ingredients

 1 pound spinach
 3 bunches greens (suggestions: collard greens, kale, chard, or broccoli rapini)
 1 bunch cilantro
 1 onion, diced
 Olive oil spray
 1-2″ piece of ginger root, chopped
 2 to 6 cloves of garlic, to taste
 2 jalapeno peppers, seeds removed and diced
 1 bell pepper, seeds removed and diced (optional)
 1 package extra firm tofu, diced
 2 teaspoons garam masala (found in Indian grocery stores and some supermarkets)
 1 teaspoon turmeric
 Water for steaming
 1 (15-ounce) can diced tomatoes, not seasoned
 1 cup cashews
 1 lime or lemon, peeled (use whole fruit)
 Salt and pepper to taste (optional)

Instructions

1

Steam greens. It helps to use two pots and two batches per pot if you don’t have a jumbo pot.

2

Heat a large fry pan on medium-high heat. When hot, spray with olive oil. Place cubed tofu in the pan and sauté. When golden, set aside.

3

In same pan, over medium-high heat, sauté onions and peppers until well cooked. Add a tablespoon of water while sautéing if onions start to stick.

4

Add spices, garlic, and ginger. Stir for a minute, toasting the spices.

5

Add tomatoes and simmer on medium-low heat with vegetables for ten minutes.

6

While vegetables are simmering, put greens in a food processor or blender in batches and purée. Add cilantro to last batch of greens you purée. To each batch that you process, add approximately one-half cup of water, using the water you used to steam the vegetables.

7

Add greens to cooked vegetables in pan. Turn heat to low.

8

Blend cashews with peeled lemon or lime until creamy. Add just enough water to move the blender.

9

Stir creamed mixture into green mixture.

10

Fold in cubed tofu.

11

Heat gently on low for 2-3 minutes.

12

Salt and pepper to taste.

13

Serve with rice and chapatis.

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

  • You may also like

Ingredients

 1 pound spinach
 3 bunches greens (suggestions: collard greens, kale, chard, or broccoli rapini)
 1 bunch cilantro
 1 onion, diced
 Olive oil spray
 1-2″ piece of ginger root, chopped
 2 to 6 cloves of garlic, to taste
 2 jalapeno peppers, seeds removed and diced
 1 bell pepper, seeds removed and diced (optional)
 1 package extra firm tofu, diced
 2 teaspoons garam masala (found in Indian grocery stores and some supermarkets)
 1 teaspoon turmeric
 Water for steaming
 1 (15-ounce) can diced tomatoes, not seasoned
 1 cup cashews
 1 lime or lemon, peeled (use whole fruit)
 Salt and pepper to taste (optional)

Directions

1

Steam greens. It helps to use two pots and two batches per pot if you don’t have a jumbo pot.

2

Heat a large fry pan on medium-high heat. When hot, spray with olive oil. Place cubed tofu in the pan and sauté. When golden, set aside.

3

In same pan, over medium-high heat, sauté onions and peppers until well cooked. Add a tablespoon of water while sautéing if onions start to stick.

4

Add spices, garlic, and ginger. Stir for a minute, toasting the spices.

5

Add tomatoes and simmer on medium-low heat with vegetables for ten minutes.

6

While vegetables are simmering, put greens in a food processor or blender in batches and purée. Add cilantro to last batch of greens you purée. To each batch that you process, add approximately one-half cup of water, using the water you used to steam the vegetables.

7

Add greens to cooked vegetables in pan. Turn heat to low.

8

Blend cashews with peeled lemon or lime until creamy. Add just enough water to move the blender.

9

Stir creamed mixture into green mixture.

10

Fold in cubed tofu.

11

Heat gently on low for 2-3 minutes.

12

Salt and pepper to taste.

13

Serve with rice and chapatis.

Saag Paneer (Veganized)