Vegan Saag Paneer {Slow Cooker}

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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!

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  1. KO says

    This was delicious! I was out of fresh spinach, so threw in some kale.
    Followed Allie’s directions for marinading extra firm tofu (all except tamarind paste; didn’t have any).

    • EverydayMaven says

      Hi JC,
      A slow cooker is a way to slowly cook your food over the course of the day while you are out (plugged into the wall vs. turning on the oven/ stovetop). They are also called crock pots. Like this one. If you don’t have one or want to buy one, you can always modify the recipes and cook them in the oven on low heat for a long time.

    • EverydayMaven says

      Hi Kira!
      I just updated the recipe – thanks for that. It is 6 ounces. Have a good night :)

  2. Allie says

    I love this recipe!! Palak paneer is one of my favorites and I’ve been missing it since I cut dairy from my diet a few years ago. I’ve made it a few times with tofu, but this recipe using is slow cooker is so much easier. Yay! The only change I made was using my own marinated tofu in place of the baked tofu. Baked tofu is so expensive and I can never bring myself to buy it. I used one block Trader Joe’s supper firm tofu marinated in a mix of soy sauce, brown mustard, apple cider vinegar, and tamarind paste. I let it marinate while the other ingredients were cooking. Easy and delish, and it saved me about $4.

    • EverydayMaven says

      That marinade sounds really delicious Allie – I especially like the tamarind paste! Thanks for the feedback and have a great night :)

  3. Nancy says

    Never heard of Saag Paneer with peas in it before, but the rest of it looks awesome. When I make it at home, I use all kinds of greens — collard, mustard, kale — whatever is on sale. It’s a little different every time, and also tastes lovely on top of a baked potato when I don’t feel like making rice.


    • EverydayMaven says

      Hi Nancy – I don’t think peas are traditional in Saag anything but I used to frequent this healthy Indian restaurant in NYC (years ago) and the chef always put peas in his Saag for texture so I got used to it and like it. Great idea spooning it on top of a baked potato!

  4. Wendy says

    Could I substitute soy yogurt for the coconut milk? or can you think of another non- coconut and non palm oil substitute as my son is allergic to them. Love the idea of making ths in slow cooker!

    • EverydayMaven says

      The soy yogurt should work. You might want to stir in a touch of soymilk creamer at the end if it’s not thick enough. I hope it works!

  5. Tanysha says

    Made this last night for my boyfriend who is obsessed with Saag Paneer, he said it was the best he’s ever tasted! Even with the tofu. Going on that we’re both Vegetarian the tofu doesn’t bother us, but I was worried whether it’d taste ok or go mushy because I didn’t use the same brand as you. Just an extra firm plain tofu – but nevertheless it was amazing and I’m eating it as we speak! I’m sure for those who wanted you could easily put in the normal paneer instead of tofu and it’d be equally as delicious!

  6. scott says

    Another great recipe Alyssa! If haven’t figured it out by now, we’re trying lots of your recipes and so far so great. I really appreciate the health consciousness of them. I see so many low fat-low cal recipes that end up being low taste too. I would rather use lots of spices to make something good than just use no-fat low-fat recipes of stuff I know I like that when it’s full fat. Many times it just doesn’t translate. Keep it up!

  7. EverydayMaven says

    Jamie – you can definitely do batches in your food processor or blender! I hear you – the take out one is probably like 20 PP!

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