Dairy-Free Saag Paneer

Indulge in the rich, creamy flavors of Dairy-Free Saag Paneer, a plant-based twist on the traditional Indian favorite! This recipe swaps out paneer for golden, pan-fried tofu and uses velvety coconut milk to create a luscious, dairy-free sauce. Packed with the vibrant goodness of puréed baby spinach and aromatic spices like garam masala, cumin, and turmeric, every bite is a tantalizing medley of bold, earthy flavors. Perfect for vegans or those with dietary restrictions, this dish is both comforting and healthy, serving up a satisfying meal in just 50 minutes. Garnished with fresh cilantro and a zesty splash of lemon juice, it pairs beautifully with warm naan or fluffy basmati rice. Experience the magic of plant-based Indian cooking!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the pressed tofu into bite-sized cubes.

Step 3

Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat.

Step 4

Fry the tofu cubes until they are golden brown on all sides, about 8-10 minutes. Remove them from the pan and set aside.

Step 5

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.

Step 6

Blend the blanched spinach to a smooth puree using a food processor or blender and set aside.

Step 7

Finely chop the onion, garlic, ginger, and green chilies.

Step 8

Chop the tomato into small pieces.

Step 9

In the same pan used for frying the tofu, add another tablespoon of coconut oil.

Step 10

Add cumin seeds and let them sizzle for a few seconds.

Step 11

Add the chopped onion and sauté until it turns golden brown.

Step 12

Stir in the chopped garlic, ginger, and green chilies, and cook for 2 more minutes.

Step 13

Add the chopped tomato and cook until the tomato softens, about 3-5 minutes.

Step 14

Add ground coriander, ground cumin, turmeric powder, garam masala, and salt. Mix well and cook for another 2 minutes to incorporate the spices.

Step 15

Pour in the coconut milk and simmer for 5 minutes, stirring occasionally.

Step 16

Add the spinach puree and bring to a gentle simmer.

Step 17

Gently stir in the fried tofu cubes and let the mixture cook for another 5 minutes.

Step 18

Adjust the seasoning with more salt if necessary.

Step 19

Garnish with freshly chopped cilantro and a splash of lemon juice before serving.

Nutrition Facts

Serving size	(1403.0g)

Amount per serving	% Daily Value*
Calories	965.3

Total Fat 49.8g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 4458.5mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 45.5g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 1079.9mg	0%
Iron 22.7mg	0%
Potassium 1809.3mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 22.1%

Carbs: 34.7%