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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 pounds spinach + 1 pound other greens (collard greens, kale, chard, or broccoli rapini)
 water for steaming
 2 tablespoons vegetable oil, divided
 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

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, 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.


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 reach a creamy texture.


Add creamed cashews to the skillet with the greens.


Fold in sautéed tofu.


Heat gently on low for 2-3 minutes.


Add salt to taste.


Serve with rice and chapatis.

Serves 8

Nutrition Facts

Servings 0