Vegan Saag Paneer

Vegan saag paneer is veganised version of the Indian dish palak paneer. Cheesy tofu cooked in spinach gravy base with mild spices.

 

MAKES 3 SERVINGS

Equipment needed: saucepan, food processor, chopping board, chefs knife, frying pan, wooden spoon

Total Time: 30minutes

 

Ingredients:

  • 3 cups palak, tightly packed
  • 200 grams of tofu
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 3 green chillies, ground to paste
  • 2 cloves garlic, minced
  • 2-inch ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon garam masala powder
  • 1 tablespoon oil
  • Salt to taste
  • 1 tablespoon cashew cream for garnish

 

Method:

  1. Pick palak leaves and rinse it in water well.
  2. Bring 3 cups of water to boil. Add a pinch of salt in it. Add the palak leaves and blanch it for 3 minutes. Remove the leaves from boiling water and immediately transfer them to ice cold water. This step is important; it ensures the vibrant green color of the leaves are retained.
  3. Squeeze the leaves to remove excess water and grind it into a puree. Keep aside.
  4. Cut tofu into cubes and soak them in warm water until use.
  5. Heat oil in a pan. Add cumin seeds and let it crackle. Add onions and cook till it turns translucent. Add green chili paste and mix well.
  6. Add minced ginger and garlic and cook for 3 minutes on low flame. Add tomatoes and cook till tomatoes turn soft.
  7. Add coriander powder, garam masala powder, kasuri methi and salt to taste. Mix.
  8. Let it cook for 5 minutes on low flame. If the curry turns too thick adjust by adding little water, don’t make it too runny.
  9. Now add tofu pieces into the curry, mix and cook for another 5 minutes.
  10. Turn off flame. Serve palak tofu with rotis or naan. Serve warm.