South Asia — Muslim traditions
Vegan Saag Paneer
Tofu, leek and kale come together in this South Asian dish, fragrant with cumin and paprika and simmered on the stove.
30 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.
- 2
Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside. Grind cloves, cardamom and fennel seeds.
- 3
Heat remaining oil and add ground powder and leek, saute until brown. Add kale, saute until kale is limp.
- 4
Add salt and blend kale mixture in a food processor with tomato and tomato paste. Return to pan and add tofu mixture. Simmer 10 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
