Saag Paneer (Veganized)

Saag-Paneer-(Veganized)
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.

Ingredients

 3 pounds or 2 pounds spinach + 1 pound other greens (collard greens, kale, chard, or broccoli rapini)
 water for steaming
 2 tablespoons vegetable oil
 1 package extra firm tofu, cubed
 1-2″ piece of ginger root, crushed
 4 to 6 cloves of garlic, crushed
 2 jalapeño peppers, seeds removed and diced (optional)
 1 large onion, chopped
 1 tablespoon ground coriander powder
 1 teaspoon ground cumin powder
 1 (15-ounce) can diced tomatoes, not seasoned
 ½ cup cashews, soaked in warm water for 1 hour and drained
 Salt to taste

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 frypan on medium-high heat. When hot, add 1 tablespoon vegetable oil. Place cubed tofu in the pan and sauté. When golden, set aside.

3

In the same pan, over medium-high heat, place 1 tablespoon oil. Add ginger, garlic, and jalapeño peppers. Sauté for 1 minute. Add chopped onion. Sauté for another 2-3 minutes or until golden brown. Add dry spices and tomatoes.

4

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

5

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

6

Blend cashews with just enough water to reach a creamy texture.

7

Add creamed cashews to the skillet with the greens.

8

Fold in sautéed tofu.

9

Heat gently on low for 2-3 minutes.

10

Add salt to taste.

11

Serve with rice and chapatis.

Serves 8

Share this recipe

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

Ingredients

 3 pounds or 2 pounds spinach + 1 pound other greens (collard greens, kale, chard, or broccoli rapini)
 water for steaming
 2 tablespoons vegetable oil
 1 package extra firm tofu, cubed
 1-2″ piece of ginger root, crushed
 4 to 6 cloves of garlic, crushed
 2 jalapeño peppers, seeds removed and diced (optional)
 1 large onion, chopped
 1 tablespoon ground coriander powder
 1 teaspoon ground cumin powder
 1 (15-ounce) can diced tomatoes, not seasoned
 ½ cup cashews, soaked in warm water for 1 hour and drained
 Salt to taste

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 frypan on medium-high heat. When hot, add 1 tablespoon vegetable oil. Place cubed tofu in the pan and sauté. When golden, set aside.

3

In the same pan, over medium-high heat, place 1 tablespoon oil. Add ginger, garlic, and jalapeño peppers. Sauté for 1 minute. Add chopped onion. Sauté for another 2-3 minutes or until golden brown. Add dry spices and tomatoes.

4

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

5

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

6

Blend cashews with just enough water to reach a creamy texture.

7

Add creamed cashews to the skillet with the greens.

8

Fold in sautéed tofu.

9

Heat gently on low for 2-3 minutes.

10

Add salt to taste.

11

Serve with rice and chapatis.

Serves 8

Saag Paneer (Veganized)