Vegan Saag Paneer
Transform your favorite Indian classic into a plant-based delight with this Vegan Saag Paneer recipe! Featuring golden pan-fried tofu as a savory substitute for paneer, it's nestled in a rich, creamy sauce made from tender baby spinach, optional mustard greens, and fragrant spices like garam masala and cumin. Coconut milk adds luscious depth to the dish, while a hint of fresh lemon juice brightens each bite. Packed with vibrant flavors and nutrients, this recipe is perfect alongside fluffy basmati rice or fresh naan for an authentic and wholesome dinner experience. Ready in under an hour, it’s a must-try for fans of vegan Indian cuisine!
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Recipe Information
Ingredients
- 400 g firm tofu
- 300 g baby spinach
- 100 g mustard greens (optional)
- 1 medium onion
- 4 large garlic cloves
- 1 inch piece fresh ginger
- 1 small green chili
- 200 ml coconut milk
- 1 tablespoon lemon juice
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons fresh cilantro
Instructions
1. Begin by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a skillet, for at least 15 minutes.
2. While the tofu presses, wash the spinach and mustard greens (if using) thoroughly, and then blanch them in boiling water for 2-3 minutes until wilted. Immediately transfer them to a bowl of ice water to preserve their green color. Drain well.
3. In a blender or food processor, blend the blanched greens until smooth. Set aside.
4. Dice the onion, mince the garlic and ginger, and chop the green chili finely.
5. Cut the pressed tofu into 1-inch cubes.
6. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the tofu cubes and fry until golden brown on each side, roughly 5-7 minutes. Remove tofu from the pan and set aside.
7. In the same pan, add the remaining 1 tablespoon of coconut oil and the cumin seeds. Let them sizzle for a few seconds, then add the diced onion. Sauté the onion until golden brown, about 5 minutes.
8. Add the minced garlic, ginger, and green chili to the pan and sauté for another minute.
9. Stir in the coriander powder, garam masala, turmeric powder, black pepper, and salt. Cook for an additional minute to toast the spices.
10. Pour in the coconut milk and bring the mixture to a gentle simmer.
11. Add the pureed greens to the pan. Stir well and cook for 5 minutes until the flavors meld together.
12. Gently fold in the tofu cubes and lemon juice, ensuring the tofu is well coated in the sauce. Simmer for another 2-3 minutes.
13. Adjust seasoning if needed. Garnish with freshly chopped cilantro before serving.
14. Serve warm, ideally with basmati rice or warm naan.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 27.9 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1178 mg | 91% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1860 mg | 40% | |
*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.
