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Indian cuisine

Has anyone had success making saag paneer or palak paneer?


Vegan Saag/Palak Paneer

over tomato-coconut rice.

1 bunch kale, chopped fine
2 T+1 T olive oil
1 t cumin seeds
1 onion, minced
1/2 C water
1 1/2 t salt
1 t ground cumin powder
2 t ground coriander powder
1 t cayenne
1 t turmeric
1 T black strap molasses
1/3 cup cashews, soaked overnight
1/2 cup unsweetened, enriched plain soy milk
8-10 oz extra firm tofu, diced (more if desired)
1 tomato, finely chopped cilantro, tomato for garnish

Heat a nonstick skillet over medium heat and add 2 T olive oil. Add cumin seeds. When the cumin seeds are beginning to brown, add onion and saute until soft. Lower heat slightly and add salt through tumeric. Stir well. Cook until fragrant. Add chopped kale and water. Cover and cook for 10 minutes, or until kale is very soft. Add molasses. Set aside.

Puree cashews and soy milk in a food processor until smooth. Add kale mixture and pulse until fine. Set side.

Heat remaining T oil in same skillet and add tofu. Fry until brown and add chopped tomato. Add kale-cashew mixture and lower heat. Cook until heated through. Garnish with tomato and cilantro.

Serve with naan, chapati or rice.

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