Saag Paneer (Veganized)

Name: Saag Paneer (Veganized)
Yield: 8
Cuisine: Indian
Ingredients: 3 pounds or 2 pounds spinach + 1 pound other greens (collard greens, kale, chard, or broccoli rapini); water for steaming; 2 tablespoons vegetable oil, divided; 1 package extra firm tofu, cubed; 1-2″ piece of ginger root, crushed; 4 to 6 cloves of garlic, crushed; 2 jalapeño peppers, seeds removed and diced (optional); 1 large onion, chopped; 1 tablespoon ground coriander powder; 1 teaspoon ground cumin powder; 1 (15-ounce) can diced tomatoes, not seasoned; ½ cup cashews, soaked in warm water for 1 hour and drained; Salt to taste

CategoryMain Dishes, Sides and VegetablesCuisineIndianDiets#gluten-free, #vegan

Saag Paneer is a delicious curried, creamed Indian entrée that contains spinach, cream, and fresh cheese cubes called paneer. This vegan version uses a variety of greens, tofu instead of paneer, and cashews instead of cream.

Ingredients

3 pounds or 2 pounds spinach + 1 pound other greens (collard greens, kale, chard, or broccoli rapini)

water for steaming

2 tablespoons vegetable oil, divided

1 package extra firm tofu, cubed

1-2″ piece of ginger root, crushed

4 to 6 cloves of garlic, crushed

2 jalapeño peppers, seeds removed and diced (optional)

1 large onion, chopped

1 tablespoon ground coriander powder

1 teaspoon ground cumin powder

1 (15-ounce) can diced tomatoes, not seasoned

½ cup cashews, soaked in warm water for 1 hour and drained

Salt to taste

Instructions

Steam greens. It helps to use two pots and two batches per pot if you don’t have a jumbo pot.

Heat a large frypan on medium-high heat. When hot, add 1 tablespoon vegetable oil. Place cubed tofu in the pan and sauté. When golden, set aside.

In the same pan, over medium-high heat, place 1 tablespoon oil. Add ginger, garlic, and jalapeño peppers. Sauté for 1 minute. Add chopped onion. Sauté for another 2-3 minutes or until golden brown. Add dry spices and tomatoes.

While onions and tomatoes are simmering, put greens in a food processor or blender in batches and purée. To each batch that you process, add approximately one-half cup of water, using the water you used to steam.

Add greens to cooked vegetables in pan. Turn heat to low.

Blend cashews with just enough water to reach a creamy texture.

Add creamed cashews to the skillet with the greens.

Fold in sautéed tofu.

Heat gently on low for 2-3 minutes.

Add salt to taste.

Serve with rice and chapatis.

Serves 8