Vegan Saag “Paneer” Recipe

Here’s a Delicious Vegan Saag Paneer Recipe!

(photography credit: Barbara Bowman)

The word saag is a delicious dish made of pureed greens, and paneer is an Indian cheese. I’ve adapted this delectable meal to a vegan friendly recipe! I was tired of going to my local Indian food restaurant not ever finding this dish at the buffet. So, when I was craving it the most, I decided to make it myself.

This is an amazing way to get in your leafy greens and I ‘ve added the amazing super food Moringa to this dish to boost the healthy benefits!

I made it at the Start at the Root Women’s Retreat and it was a big hit, and I’m so excited to share it with you!

(photography credit: Barbara Bowman)

The bitter nature of the greens paired with the warming spices and my special ingredient, bitter melon, makes this dish great for reducing kapha,

This recipe would be a great addition to the rejuvenation stage of your spring cleanse!

Let’s Get Cookin’!

(photography credit: Barbara Bowman)

Vegan Saag Paneer

Serves: 3-4 people.

Prep Time: 30 minutes



1/2 tsp. Cumin

1/2 tsp. Coriander

1/2  tsp. Fennel

 14/ tsp. Himalayan Pink Salt or Natural Mineral Salt

1/2 tsp. Cinnamon

1/2 tsp. Cardamom

2 tbsp. coconut oil( use sesame oil for excess kapha)

1/2 tsp. Bitter melon

1/2 tsp. Moringa powder

2 cloves of chopped Garlic

1/2 chopped onion

2 c. Spinach

2 c. Chopped Kale

2 c. Diced soft sprouted tofu( could substitute for tempeh of leave out)

To Prepare:

In a pot, heat the coconut oil and add in the spices, garlic and onion.

Let the seasonings simmer until you start to smell the aroma of the herbs. Make sure not to let them sit over heat for too long as the herbs  and onion could burn.

Once there is a strong aroma coming form the herbs and the onion is soft, add in the spinach and kale.

Let cook for about 10 minutes or until the spinach and kale are soft. You can also use other greens like dandelion leaves or anything else you’d like!

Use a blender or food processor to emulsify the mixture, then poor it all back into the pot.

Let simmer for about  10 minutes.

Add in the tofu and let simmer for 5 more minutes to heat. Stir occasionally.

Take off the burner and serve with steamed basmati rice and chapati or naan.


You can add Indian Paneer instead of soft tofu if you are not vegan and prefer to the cheese in this meal.

To spice up this dish you can chop jalapeño and add it to with the seasonings and onion in the first step of cooking.

You can substitute vegetable broth for the oil if you are experiencing excess Kapha.

I’d love to hear what you think when you give this dish a try!

If you are focusing on cleansing Kapha form the body, spring is the perfect time to do it! Make sure to check out my Sexy Sacred Balance Cleanse Guide!

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