Category: Main Dish
Description: Saag paneer, cubes of fresh cheese in a spicy sauce of pureed stewed spinach, is an Indian classic.
Cooking Method:
Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
Meanwhile, microwave spinach in bowl, covered, until wilted, about 3 minutes; transfer ½ cup spinach to blender. Chop remaining spinach; set aside. Microwave mustard greens in now-empty bowl, covered, until wilted, about 4 minutes; transfer ½ cup to blender with spinach. Chop remaining mustard greens; set aside.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt and cook, stirring frequently, until softened, about 3 minutes. Stir in jalapeño, garlic, and ginger and cook until lightly browned and just beginning to stick to pan, about 3 minutes. Stir in tomatoes, scraping up any browned bits, and cook until pan is dry and tomatoes are beginning to brown, about 4 minutes.
Transfer half of onion-tomato mixture, ¾ cup almond milk, ¼ cup cashews, and sugar to blender with greens and process until smooth, about 1 minute. Add pureed greens, chopped greens, lemon juice, and remaining ¾ cup almond milk to skillet with remaining onion-tomato mixture and bring to simmer over medium-high heat. Reduce heat to low and season with salt and pepper to taste. Stir in tofu and cook until warmed through, about 2 minutes. Transfer to serving dish, sprinkle with cilantro and remaining ¼ cup cashews, and serve.
Indian Vegan