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Dairy-Free Saag Paneer

Cheese-Free Saag Paneer

If you’re a fan of Indian food (or even if you’re not), give this simple cheese-free recipe a try.

Category Dinner, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Alma Schneider

Ingredients

  • 1 medium onion finely chopped
  • 1 tbsp fresh ginger minced
  • 4 cloves garlic minced
  • 1 jalapeno pepper finely chopped seeded if you don't want it as hot
  • 1 lb frozen kale
  • 1/2 teaspoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 cup plain Greek yogurt
  • 4 tbsp butter, ghee, or neutral oil like avocado

Instructions

  1. Thaw the kale or let sit out until defrosted, squeeze out most of the water, then puree in a food processor or blender until smooth. Set aside.
  2. Place a large nonstick skillet over medium heat, and add the butter or oil as the pan warms.
  3. Add the onions, ginger, garlic, and jalapeno pepper.
  4. Saute the mixture until it’s evenly cooked and wilted, which should take about 15 minutes. Add a couple of tablespoons of water if it starts drying out.
  5. Add the garam masala, coriander, cumin, turmeric, cayenne pepper, and salt.
  6. Cook, stirring often, for about 3 to 5 minutes.
  7. Add the kale and stir well, mixing the spiced onion mixture into the kale.
  8. Add 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  9. Turn the heat off and add the yogurt slowly so it doesn't curdle.
  10. Cook for a few more minutes and serve with brown rice, quinoa, or any vegetable base you like. You can pair this with your protein of choice, mix your protein right in, or just enjoy it as a nutritious vegetable-based meal on its own.