Dairy-Free Saag Paneer
Transform your favorite classic Indian dish into a plant-based masterpiece with this Dairy-Free Saag Paneer recipe. This vibrant, nutrient-packed dish swaps traditional paneer for golden, crispy tofu, paired with a silky spinach puree infused with aromatic spices like cumin, coriander, and garam masala. Coconut milk adds creamy decadence while ensuring it's suitable for a dairy-free diet. Perfectly balanced with the zest of fresh lemon juice and garnished with cilantro, this recipe is ideal for vegans or anyone seeking a healthy twist on authentic flavors. Ready in under an hour, this wholesome, gluten-free meal pairs beautifully with steamed basmati rice or warm naan bread. Savor every bite of spicy, comforting goodness!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 300 grams baby spinach
- 200 ml coconut milk
- 1 large onion
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 pieces green chilies
- 1 large tomato
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes.
Cut the pressed tofu into bite-sized cubes.
Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat.
Fry the tofu cubes until they are golden brown on all sides, about 8-10 minutes. Remove them from the pan and set aside.
In a large pot, bring water to a boil and blanch the spinach by immersing it in hot water for 2 minutes. Drain and rinse under cold water to stop the cooking process.
Blend the blanched spinach to a smooth puree using a food processor or blender and set aside.
Finely chop the onion, garlic, ginger, and green chilies.
Chop the tomato into small pieces.
In the same pan used for frying the tofu, add another tablespoon of coconut oil.
Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the chopped garlic, ginger, and green chilies, and cook for 2 more minutes.
Add the chopped tomato and cook until the tomato softens, about 3-5 minutes.
Add ground coriander, ground cumin, turmeric powder, garam masala, and salt. Mix well and cook for another 2 minutes to incorporate the spices.
Pour in the coconut milk and simmer for 5 minutes, stirring occasionally.
Add the spinach puree and bring to a gentle simmer.
Gently stir in the fried tofu cubes and let the mixture cook for another 5 minutes.
Adjust the seasoning with more salt if necessary.
Garnish with freshly chopped cilantro and a splash of lemon juice before serving.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 45.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1080 mg | 83% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
