Saag Paneer – Vegan Style

I love to browse through magazines and read blogs and you will more often than not find me tearing out pages and bookmarking recipe ideas for inspiration.  I usually take these ideas and create my own healthy and simple version Everyday Maven style.  Every once in a while, I come across a recipe that doesn’t need any altering and is just perfect in it’s original form.

Today was one of those rare days.  I luckily stumbled upon the Saag “Paneer” at Healthy Girl’s Kitchen.

I have to say – this recipe is not only delicious, super easy (as long as you have a slow-cooker and an immersion blender), makes a huge batch which is great for freezing and is ONLY 4 Points Plus per serving.

Did I mention a single serving is 1 heaping cup? that is a lot of food! Serve over 1/2 cup of brown rice and you have a satisfying lunch or dinner in no time.

I made just 2 modifications based on our preferences but seriously didn’t need too, this recipe is fantatic just as it is! so kuddos to Wendy at Healthy Girl’s Kitchen for developing the best Vegan Saag Paneer I’ve ever had!

4.8 from 4 reviews

Vegan Saag Paneer




4 Points Plus Per Serving Recipe Makes 8 Servings Individual Serving is 1 Heaping Cup
Serves: 8

  • 4 to 5 large cloves garlic, finely chopped
  • 3 tablespoons ginger root, finely chopped
  • 1½ cups tomato sauce
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons salt (separated into 1 tsp and ½ tsp)
  • ⅛ teaspoon cayenne pepper
  • 1 15-ounce can light coconut milk
  • 2 16-ounce bags frozen chopped spinach
  • 1 6-ounce bag baby spinach leaves
  • 2 packages savory marinated tofu (I like the Trader Joe’s Organic), cut into cubes
  • ½ cup frozen peas
  • fresh cilantro, chopped for garnish (optional)
  • cooked brown rice for serving

  1. Add all ingredients EXCEPT for fresh spinach, tofu, peas and ½ teaspoon of salt to slow cooker
  2. Set to low and cook for 4 hours.
  3. At about 3 hours and 30 minutes, add in fresh spinach and stir
  4. When fresh spinach is wilted, puree entire mixture with a handheld immersion blender until creamy.
  5. Next fold in tofu cubes, frozen peas and remaining ½ teaspoon of salt
  6. Put lid back on slow cooker and let tofu and peas warm up.
  7. Serve over brown rice and chopped cilantro.
  8. Keeps well in the fridge for leftovers and freezes great!