Paleo Saag Paneer

Transform your favorite Indian classic into a modern, health-conscious delight with this creamy, vibrant Paleo Saag Paneer. This dairy-free twist on the traditional dish uses tender spinach, zucchini, and rich coconut milk to create a luscious, spiced sauce infused with cumin, turmeric, and garam masala. Instead of paneer, the recipe features golden-fried hemp tofu or a Paleo-friendly tofu alternative for a protein-packed, plant-based upgrade. Each bite bursts with fresh flavors, thanks to a zesty finish of lemon juice and a sprinkle of cilantro. Quick to prepare in under an hour, this recipe is perfect for a wholesome weeknight dinner while staying true to Paleo principles. Serve it alongside cauliflower rice or enjoy it on its own for an irresistible, guilt-free indulgence!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Wash the spinach thoroughly and set aside.

Step 2

Peel and dice the zucchini into small cubes.

Step 3

Heat 1 tablespoon of coconut oil in a large pan over medium heat.

Step 4

Add the cumin seeds and let them sizzle for about 30 seconds.

Step 5

Add the minced ginger and garlic to the pan and sauté for 2 minutes until fragrant.

Step 6

Add the chopped onion and sauté until translucent, about 4-5 minutes.

Step 7

Add the zucchini cubes to the pan and sauté for 5 minutes, until they soften.

Step 8

Add the coconut milk and coconut cream to the pan, stirring well to combine.

Step 9

Stir in the turmeric, coriander powder, garam masala, salt, and black pepper.

Step 10

Add the spinach to the pan in batches and cook until wilted, about 4-5 minutes.

Step 11

Transfer the entire mixture to a blender and blend until smooth.

Step 12

Return the blended mixture to the pan and heat on low.

Step 13

Cut the hemp tofu or Paleo tofu alternative into cubes.

Step 14

In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat.

Step 15

Add the tofu cubes, frying until golden brown on each side, about 5-7 minutes.

Step 16

Add the fried tofu cubes to the sauce and stir gently to coat.

Step 17

Stir in the lemon juice and adjust the seasoning as needed.

Step 18

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1852.7g)

Amount per serving	% Daily Value*
Calories	1726.8

Total Fat 86.8g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 6608.1mg	0%
Total Carbohydrate 170.0g	0%
Dietary Fiber 28.4g	0%
Total Sugars 115.6g
Protein 76.5g	0%

Vitamin D 0IU	0%
Calcium 852.7mg	0%
Iron 35.3mg	0%
Potassium 2410.7mg	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: 44.2%

Protein: 17.3%

Carbs: 38.5%