Serious Saag 'Paneer'

0:30 m

We’re big fans of a veggie curry recipe - always have been & always will be. A friend of ours asked us if we could make a plant-based Saag Paneer so we put our thinking caps on & came up with this. A must cook for your next vegan curry night and a surprisingly easy plant-based curry recipe too!

Start cooking ➞




For the "paneer"

<item-todo-done>3 tbsp groundnut oil<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>1 block of firm tofu - pressed and cubed<item-todo-done>

For the saag

<item-todo-done>4 tbsp groundnut oil<item-todo-done><item-todo-done>1 tbsp cumin seeds<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tbsp fenugreek<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>1 large onion - finely chopped<item-todo-done><item-todo-done>3 garlic cloves - grated<item-todo-done><item-todo-done>2 inches of ginger - grated<item-todo-done><item-todo-done>1 fresh chilli - finely chopped<item-todo-done><item-todo-done>1 tomato - chopped<item-todo-done><item-todo-done>1 tbsp turmeric<item-todo-done><item-todo-done>80ml water<item-todo-done><item-todo-done>1 bag of spinach - whole leaves<item-todo-done><item-todo-done>1 bag of spinach - finely chopped<item-todo-done><item-todo-done>1 bag of spinach - blended<item-todo-done><item-todo-done>80ml water<item-todo-done><item-todo-done>120ml soy cream<item-todo-done>

To Serve

<item-todo-done> basmati rice<item-todo-done>

For the garnish

<item-todo-done> crunchy popadoms<item-todo-done>

Before you start

Preheat oven to 200°C | Mixing bowl | Baking tray lined with parchment paper | Deep frying pan

First, make the "paneer"

  • Put the groundnut oil, salt & nutritional yeast in a bowl & mix it altogether to make a paste
  • Add the tofu cubes & stir them round so they're all covered in a nice crust
  • Put the cubes on a baking tray lined with parchment paper & bake them for 20 minutes at 200℃

Then, start on the saag

  • Warm the groundnut oil in a large pan, add the cumin seeds & stir them round until you’ve released the aroma
  • Add the onions & stir them round until they’re translucent
  • Add the garlic, ginger, chilli & stir them round until you’ve released the aromas
  • Add the spices & stir them in so the onions have changed colour & the smells are amazing
  • Add the tomatoes, stir them round until they’ve softened too
  • Add the salt, sugar & water & them all together

Next, add the spinach

  • Add the spinach leaves, stir them in until they’re completely wilted & then stir in some more water
  • Add the chopped spinach & stir it in until it’s wilted
  • Add the blended spinach & the soy cream & stir it all together

Add the "paneer" and serve

  • Take ⅔ of the tofu chunks & fold them into the saag
  • Sprinkle the remaining chunks on top of the pan
  • Serve the curry over basmati rice & garnish with crushed popadoms. BOSH!

Cost per portion


CO2e per portion

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