Saag Paneer aka Palak Paneer is of Indian origin and traditionally not a vegan dish. In my version I’ve given it a South East Asian twist by using firm tofu instead of paneer (made from cow’s milk) and using coconut milk instead of heavy cream. It’s so tasty I now prefer it to the original!
Ingredients
1⁄2 lb. Firm Tofu, drained and patted dry
3–4 Cup Spinach
2 Tbl Oil (ghee made from butter is in the original recipe, but olive or canola oil is fine)
2–3 Bird’s Eye Chiles also called Thai Chiles. They are red or green, tiny in size, with stems
attached, and usually found Asian markets. They’re hot!
1 Cup finely chopped onions
1 Tbl equal amounts of grated Ginger & Garlic (Indian markets have a prepared garlic-ginger paste, which can also be used)
1 Cup Chopped Tomatoes
2 Green Cardamom pods, seeds only
2 inch Cinnamon Stick
2 Cloves
1 Tbl Cumin seeds
1⁄2 tsp Fenugreek
1 Tbl Garam Masala
1⁄2 can Coconut Milk
Chopped Cilantro for garnish
Instructions
I’ve written this recipe in the order you would add ingredients, so you only need to use one pan. I recommend a 12” non-stick sauté pan.
Mince the chilies and put them in the pan with as much spinach as you can fit. Cook over medium heat, moving the pan around until all the spinach is wilted. Remove the wilted spinach from the pan and set aside to cool.
Heat 1 Tbl oil on medium-high heat. Cut the tofu into 1”cubes and brown lightly on all sides. Remove tofu.
Add remaining oil to the pan with the cardamom, cinnamon, cumin seeds and cloves. Cook over medium until fragrant, add onions, cook about 10 minutes until golden. Add ginger-garlic mixture, and cook 2 more minutes. Add the remaining spices and tomatoes. Cook about 5 minutes until the tomatoes get soft. Add 1⁄2 C water and adjust the heat to medium -low. Purée the wilted spinach in a food processor. Add it to the pan with 1⁄2 can coconut milk. Stir to combine, add tofu. Cover and simmer on low for 20 minutes. Add salt to taste. Serve with basmati rice or grilled naan. Garnish with fresh cilantro.