Ingredients for Vegan Saag Paneer
- 14 ounces (400g) extra-firm tofu, drained and pressed
- Cumin Seed
- 1 teaspoon paprika
- 1 tablespoon coriander powder
- Garlic Cloves
- 4 tablespoons olive oil
- 4 cloves
- 1 cup chopped leeks
- 10 ounces (280g) chopped kale
- 2 tablespoons tomato paste
- Tomatoes
- Fennel Seed
- Cardamom Seed
- 1 teaspoon salt (or to taste)
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How to Make Vegan Saag Paneer
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add 1 teaspoon cumin seeds, 1 teaspoon paprika, 1 tablespoon coriander powder, and 2 cloves minced garlic. Sauté for 1 minute until fragrant.
- Add 14 ounces (400g) of drained and pressed extra-firm tofu, cut into 1-inch cubes.
- Sauté the tofu until golden brown on all sides (about 5-7 minutes). Remove from the pan and set aside.
- In a small spice grinder or mortar and pestle, grind 4 cloves, 2 green cardamom pods (lightly crushed), and 1 teaspoon fennel seeds into a fine powder.
- Heat the remaining 2 tablespoons of olive oil in the same pan. Add the ground spice mixture and 1 cup chopped leeks. Sauté until lightly browned (about 3-4 minutes).
- Add 10 ounces (280g) of chopped kale and sauté until wilted (about 3-4 minutes).
- Season with 1 teaspoon salt (or to taste). Transfer the kale mixture to a food processor along with 1 (14.5 ounce) can of diced tomatoes, undrained, and 2 tablespoons of tomato paste. Blend until smooth.
- Return the blended spinach mixture to the pan. Add the golden-fried tofu.
- Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
4g
Carbs
5g
