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Saag Paneer (Veganized)

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.


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

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


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.


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


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.


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


Blend cashews with just enough water to move the blender until creamy.


Stir creamed cashew mixture into green mixture.


Fold in cubed tofu.


Heat gently on low for 2-3 minutes.


Add salt to taste.


Serve with rice and chapatis.

Serves 8

Nutrition Facts

Servings 8