MAKES 2–4 SERVINGS
Pantry Essentials: GLUTEN-FREE FLOUR, COCONUT
Back in the day, I was really picky about trying new cuisines. Indian food was out of the question—too many vegetables, too many spices, and not enough pizza. But as my taste buds have changed, I’ve become a real fan of Indian food. Sadly, I never got to try real-deal saag paneer (“paneer” is a type of soft cheese) before changing my diet, but in this version I aim to capture the flavors of the classic dish while replacing the cream and cheese with a 100 percent planty “paneer.”
FOR THE PANEER:
1 cup chickpea (garbanzo bean) flour
1 tablespoon nutritional yeast
1 teaspoon sea salt
½ cup warm water
Olive or coconut oil
FOR THE SAAG:
1 (10-ounce) bag frozen spinach, thawed and water squeezed out, chopped
A few tablespoons veggie broth
1 medium-large yellow onion, minced
1½-inch knob of fresh ginger, peeled and minced (you’re shooting for 1 tablespoon)
4 garlic gloves, minced
½ medium jalapeño, seeded and chopped
1 teaspoon cumin
1½ teaspoons garam masala
½ teaspoon turmeric
1 cup canned full-fat coconut milk
Cooked rice (optional)
Start by making the paneer: In a medium bowl, whisk together the chickpea flour, nutritional yeast, and salt, and then stir in the water. Add a glug of olive or a spoonful of coconut oil to a medium-size pan and place it over medium. Scoop tablespoon-size dollops of the batter into the pan; cook these like little pancakes, flipping them over after they begin to brown on one side. When both sides are slightly brown, let them cool. Slice each piece into 4 to 6 cubes and set aside.
Next the saag: Make sure all of the water is squeezed out of your spinach before you start. In a large pan over medium, heat enough veggie broth to cover the pan. When the pan is hot, sauté the onion until the pieces are soft and translucent, 5 to 7 minutes. Add the ginger, garlic, jalapeño, and spices and let cook for another 5 minutes, stirring a few times. Add a tablespoon of water if you are concerned things are going to burn. Go the full 5 minutes to let the spices do their thing. Add the spinach and cook for another 3 to 5 minutes, stirring occasionally. Add the coconut milk, and—you guessed it—let it simmer on low for another 5 minutes. Add the paneer and continue to simmer just until the paneer is warmed through. Serve as is or with rice.
TASTERS TELL ALL . . .
“This dish has become a staple in our weekly menu at home. Whenever we run out of chickpea flour, we use brown rice flour instead and it tastes just as great!”