Paleo Saag Paneer
Enjoy a wholesome and dairy-free twist on a classic Indian favorite with this Paleo Saag Paneer recipe! Perfect for clean-eating enthusiasts, this dish swaps traditional paneer for hemp tofu or a Paleo-friendly tofu alternative, while creamy coconut milk and coconut cream provide a rich, velvety base. Nutrient-packed fresh spinach combines with vibrant spices like turmeric, garam masala, and cumin to create a comforting, flavor-filled sauce. Zucchini adds a subtle touch of heartiness, while fragrant garlic, ginger, and onion elevate every bite. With just 20 minutes of prep and 30 minutes of cooking, this satisfying meal is also quick and easy to make. Garnished with zesty lemon juice and fresh cilantro, Paleo Saag Paneer is a perfect gluten-free, plant-based entrée that shines whether served solo or alongside cauliflower rice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 medium zucchini
- 2 tablespoons coconut oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup coconut milk
- 0.5 cup coconut cream
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams hemp tofu or extra firm Paleo tofu alternative
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Wash the spinach thoroughly and set aside.
Peel and dice the zucchini into small cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds.
Add the minced ginger and garlic to the pan and sauté for 2 minutes until fragrant.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the zucchini cubes to the pan and sauté for 5 minutes, until they soften.
Add the coconut milk and coconut cream to the pan, stirring well to combine.
Stir in the turmeric, coriander powder, garam masala, salt, and black pepper.
Add the spinach to the pan in batches and cook until wilted, about 4-5 minutes.
Transfer the entire mixture to a blender and blend until smooth.
Return the blended mixture to the pan and heat on low.
Cut the hemp tofu or Paleo tofu alternative into cubes.
In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat.
Add the tofu cubes, frying until golden brown on each side, about 5-7 minutes.
Add the fried tofu cubes to the sauce and stir gently to coat.
Stir in the lemon juice and adjust the seasoning as needed.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 115.6 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2411 mg | 51% | |
*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.
