Saag Paneer with Spiced Chickpeas
Cubed paneer and firm tofu simmered in a fragrant ginger-turmeric spinach sauce with protein-packed garbanzo beans.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 4
- Cuisine: Indian
- Difficulty: Medium
- Cost: $4.26/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Cholesterol
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
Tags
- one-pot
- sauté
- healthy
- comfort food
- rich
Ingredients
- 8 ounce paneer (cubed into 1/2-inch pieces)
- 14 ounce extra firm tofu (pressed and cubed)
- 1 can garbanzo beans (rinsed and drained)
- 16 ounce baby spinach
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger (minced)
- 2 clove garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 0.5 cup vegetable broth (gluten-free)
Instructions
- Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add paneer and extra firm tofu cubes, searing for 5 to 6 minutes until lightly golden on all sides, then transfer to a plate.
- In the same skillet, heat remaining 1/2 tablespoon olive oil over medium heat. Add minced fresh ginger, minced garlic, ground cumin, ground turmeric, and garam masala, stirring constantly for 1 minute until fragrant.
- Add baby spinach in batches along with vegetable broth and sea salt. Cover and let wilt for 3 minutes, then gently pulse with an immersion blender or mash with a spoon for a rustic texture.
- Fold the seared paneer, tofu, and rinsed garbanzo beans into the spinach sauce. Simmer gently over medium-low heat for 10 minutes until heated through and flavors meld.
Notes
Keeps well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of water.
Nutrition (per serving)
- Calories: 622
- Protein: 42.9 g
- Carbohydrates: 49.3 g
- Fat: 25.2 g
- Fiber: 18.4 g
- Sodium: 1826 mg
- Saturated Fat: 9.9 g
- Sugar: 7.4 g
- Cholesterol: 44 mg