Whole30 Saag Paneer
Enjoy a wholesome twist on a beloved classic with this Whole30 Saag Paneer recipe! Perfectly tailored for those following a Whole30 diet, this dish replaces traditional paneer with golden-brown tofu, while creamy coconut cream and fragrant spices like garam masala, cumin, and turmeric take center stage. Fresh spinach adds vibrant color and essential nutrients, creating a rich and satisfying dish that’s both dairy-free and bursting with flavor. Ready in just 45 minutes, this recipe is easy to prepare and fits seamlessly into clean-eating meal plans. Serve it as a hearty standalone dish or alongside your favorite Whole30 sides for a nourishing Indian-inspired meal.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 16 ounces Fresh spinach
- 1 cup Coconut cream
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Coconut oil
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Drain the tofu and wrap it in a clean kitchen towel or paper towels to remove excess moisture. Press gently and set aside.
Chop the spinach roughly and set aside. Finely chop the onion, mince the garlic, and grate the ginger.
Cut the drained tofu into bite-sized cubes.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the same skillet. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, garam masala, ground cumin, ground turmeric, salt, and black pepper. Cook for another 2 minutes until fragrant.
Add the chopped spinach to the skillet. Stir and cook until the spinach is wilted, about 5 minutes.
Reduce the heat to low and stir in the coconut cream. Let it simmer for another 5 minutes for the flavors to meld together.
Add the sautéed tofu back to the skillet and gently combine with the spinach mixture. Allow it to warm through, about 2 minutes.
Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
Serve hot as a main dish or alongside other Whole30 compliant dishes.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 134.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1129 mg | 87% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1208 mg | 26% | |
*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.
