My Vegan Saag Paneer is an easy and delicious Slow Cooker Indian Recipe that the whole family will love! Naturally gluten-free and freeze great!
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 its 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 fantastic just as it is! so kudos to Wendy at Healthy Girl’s Kitchen for developing the best Vegan Saag Paneer I’ve ever had!
Did you make this recipe? Please give it a star rating below!
This Vegan Saag Paneer is an easy hands-off dinner that comes to life in the slow cooker. Made with
- 5 large garlic cloves finely chopped
- 3 tablespoons ginger root finely chopped
- 1.5 cups tomato sauce
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1.5 teaspoons salt separated into 1 tsp and 1/2 tsp
- 1/8 teaspoon cayenne pepper
- 1 15 ounce can light coconut milk
- 2 16 ounce bags frozen chopped spinach
- 1 6 ounce bag baby spinach leaves
- 16 ounces savory marianted tofu cut into cubes
- 1/2 cup frozen peas
- fresh cilantro chopped for garnish (optional)
- cooked brown rice for serving
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Add all ingredients EXCEPT for fresh spinach, tofu, peas and 1/2 teaspoon of salt to slow cooker.
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Set to low and cook for 4 hours.
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At 3 hours and 30 minutes, add in fresh spinach and stir.
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When fresh spinach is wilted, puree entire mixture with a handheld immersion blender until creamy.
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Next fold in tofu cubes, frozen peas and remaining 1/2 teaspoon of salt.
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Put lid back on slow cooker and let tofu and peas warm up.
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Serve over brown rice and chopped cilantro. Keeps well in the fridge for leftovers and freezes great! Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
This is such a great recipe. It is beyond easy and a regular weeknight meal. Everyone needs this in their repertoire. I love the easy delicious way to get your greens. I’ve made it exactly as is but today I made it with frozen Swiss chard and a can of stewed tomatoes and it was still awesome. I rarely comment on recipes but this is probably the easiest tastiest vegan saag out there!! Thanks!
Thank you so much Suzanne! I appreciate the feedback and so happy to hear it worked well with the chard 🙂
Thanks for sharing this recipe! If I was to make without tofu, how would you suggest I adjust the cooking time?
Would you add any other protein or just the spinach?
I would love to make this but do not have an immersion blender. Is there anything else I could use instead?
Hi Madelyn, You could use a regular blender or a food processor. Just be really careful transferring and blending hot liquids. Do it in small batches. The immersion blender makes it quick and mess-less!
I have never tried any vegan recipe before this. It is my first time to try vegan recipe and I do not know how it will cook. More ever, I do not prefer garam masala. Therefore, I am not adding it. I will share the taste when it will be prepared.
Hi Alyssa! Awesome recipe you have shared. This recipe is commonly made in our home. Very glad to see this recipe. This is also a healthy recipe. Thanks for sharing.
Hi Mikkel! Thanks so much and hope you love it 🙂
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).
I have never tried this with Kale – so glad to hear it worked out!
My crock pot only has a 4 hour option on high. Do you think that will be ok? If I want to set it on low I have to do 8 hours. Weird huh?
Can you set it to low for 8 hours and just shut it off after 4 hours? I think the spinach might burn on high.
what is a slow cooker, and what if you don’t have one?
thanks!
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.