A lighter and healthier take on a classic vegetarian Indian dish ‘palak paneer’! This is not your “traditional, restaurant-style recipe” but perfect for weeknight when you want something nourishing and easy.
I adapted the recipe from my blog where I used tofu instead of palak for a vegan version.
Here’s a rough measurements for Healthy Saag Paneer :
2 teaspoon neutral oil (canola, avocado, sunflower)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small onion, chopped
3 garlic cloves, minced
small knob of ginger, grated
1 teaspoon turmeric powder
1/4 teaspoon chili powder, optional
1/2 cup crushed tomatoes (may use other canned tomatoes or 2- medium roma tomatoes, chopped)
5 oz mixed baby greens (kale, spinach, Swiss chard) but can use all spinach
1 lb paneer – cubed (rinsed and soaked in warm water 1-2 hours before cooking)
salt, to taste
splash of lemon juice
pinch of garam masala
few tablespoon of heavy cream diluted with water (may use half & half, or light coconut milk)
**keep about 1 cup of water on the side to deglaze the pan and to puree the green mix. You can also loosen the consistency if you want slightly thinner base.