Instant Pot Vegan Chicken Saag with Soy Curls. Use seitan, tempeh, baked tofu, chickpeas or chikin substitutes for variation. 1 Pot Soy curls in Spinach Sauce. Vegan Gluten-free Saagwala Recipe Can be Soy-free and Nut-free Jump to Recipe
Saag is basically a dish made with greens. Often times it is mustard greens or a combination of mustard and spinach or others which depend on local availability and seasonality. I’ve made it with mixed greens with spinach as baby kale, bok choy, mustard and amaranth greens. Mixed greens work well when pressure cooking.
Plain Saag (just the greens dish), Saag with veggies like potatoes, Saag paneer (palak tofu), and Saag with different meats are all similar dishes, but have subtle differences based on what they are paired with. Saag for paneer is often blanched greens in both coarse and puree form for a vibrant green sauce, Saag with meats is coarse and uses yogurt for thickening and so on. This soycurl saag dish is a vegan version of Saag Chicken. See Recipe notes for variations. Finish this delicious saucy dish with some cashew cream and vegan butter for a luscious meal.
To make this dish without soy, use seitan, non soy chickin subs, veggies, use potato to make Saag Aloo or cooked chickpeas or beans with this delicious sauce. To make it without nuts, use a nut-free non dairy yogurt or coconut cream. To make it without oil, omit the oil (you will need to add splashes of water and stir more frequently to avoid sticking and burning, or roast the tomato onion mixture separately in a non stick skillet). See Recipe notes for Saucepan instructions. Lets get to it!
More Instant Pot Recipes.
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Lentil Sweet Potato Soup GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Chana Saag – Chickpea Spinach Curry GF
Use steamed tempeh, baked tofu, chickpeas, seitan or veggies with this fabulous saag/palak sauce for variation. Soy chunks are different from soy curls. They need a longer cooking time and are chewy (I dont particularly like them). Use other subs with this amazing sauce. If you make this recipe, do let me know how it turned out and tag me on social media!
To make cashew cream, blend equal amount of soaked cashews(soaked for atleast an hour) and water until creamy and measure and use.
Video:
In the video I am using Butlers soy curls and some home made soy curls. I have been trying to make some at home. They are just soaked soybeans, drain, blend to a thick batter, spoon onto a baking sheet and dehydrate or bake at 250. You can do this with most beans. The texture is different from curls. Also, so hard to make Indian food look good, but believe you me it tastes so good.
Instant Pot Vegan Chicken Saag - Soy Curls in Spinach Sauce.
Ingredients
- 1 small onion
- 5 cloves of garlic
- 1/2 inch (0.5 inch) ginger
- 1/2 (0.5 ) hot green chile
- 3/4 cup (0.75 cup) tomato
- 4 to 5 oz spinach or spinach + other greens such as baby kale
- 1 cinnamon stick , 2 inch long
- 2 cloves
- 1 or 2 bay leaves
- 1/2 tsp (0.5 tsp) turmeric
- 1/2 tsp (0.5 tsp) garam masala
- 1/2 tsp (0.5 tsp) coriander powder
- 1/2 tsp (0.5 tsp) paprika
- 1.5 cups (2 oz) soy curls , dry
- 3/4 tsp (0.75 tsp) salt
- 1/4 cup (59.5 ml) cashew cream or 1/3 cup vegan plain yogurt
- 1/2 to 1 tsp sugar or sweetener
- cayenne and garam masala to taste
- 1 tsp fenugreek leaves optional
Instructions
- Blend the onion through tomato and set aside. Blend the spinach/greens with 1/4 cup water. Pulse to make a coarse mixture and not a puree. (use 1/2 cup water if using hardy greens and using more).
- Heat oil in saute mode. When hot, add cinnamon, cloves and bay leaf. Cook for a few seconds.
- Add blended onion tomato mix. Cook for 3 minutes, stir frequently. If it starts to burn, switch off saute for 2 mins, then switch on again if needed. Add the spices and mix in.
- Add the greens, soy curls and salt. Add 1/2 cup water and mix in.
- Cook on Manual/Pressure Cook (hi) 8 to 10 minutes. Release after 5 mins. (If using tofu, potato or tempeh, 3 to 5 minutes pressure cook time is sufficient)
- Fold in cashew cream or yogurt and mix in. Add some water if needed and cook on saute until the mixture starts to boil. Add cayenne, garam masala, sugar and mix in. Adjust salt, spice and heat. Add fenugreek leaves if using.
- Serve garnished with pepper flakes with rice, quinoa or with flatbread or pita bread. Additional garnish: Drizzle Cashew cream and add some vegan butter per serving.
Video
Notes
Nutrition
Dominique says
January 20, 2018 at 7:40 amHi Richa, I’ve been using your Indian recipes quite a bit lately and everything has been really good, so thank you.
Anyways I’m thinking to make this tonight. I have a package of soy things – not Butler (the ones I keep reading about that are supposed to be amazing) but another brand. They are large and flat and coin shaped. It says to soak them first and squeeze them, but your recipe doesn’t ask for that.
I’ve never used these because I was scared off by a previous recipe. Years ago I made something using an Indian brand of soy chunks. They were fairly small – almost dog food looking actually. They are widely available in all the Indian grocers around here. They require repeated soaking and squeezing. Unfortunately they turned out quite awful and had a strong unpleasant flavour.
So my question is to soak or not to soak, and also is there a difference between brands of these soy things? The pack is also about a year old because I was scared by my first attempt. I’m wondering if they are too old to use now and may taste weird.
If you have any words of wisdom – let me know. Thanks!
Richa says
January 20, 2018 at 9:39 amThanks! They are probably called soy chunks. They do need soaking and squeeze them out then cook. They also need longer cooking/simmering time to pickup flavor. I personally dont like them :).
Soy curls are very different. They cook faster, are softer and generally more chikin like and overall more pleasing in flavor and texture. You can get soy curls on amazon or in whole foods (butler brand). If you cant find soy curls or are on the fence, I would suggest using seitan, tofu, tempeh, gardein, cooked chickpeas, beyond meat chikin strips or other subs rather than the chunks. Hope this helps.
Dominique says
January 20, 2018 at 1:12 pmYes, thanks it does. And that is exactly what they were – soy chunks. I’m glad I’m not the only one who thinks they are yuck.
Sadly we don’t have the extensive meatless alternatives selection in Canada as compared to the USA. I may have to turn to Amazon. Thanks again!
Richa says
January 20, 2018 at 1:27 pmjust chickpeas and potatoes will work too. 4 mins with potatoes. The sauce is good with many things.
Dominique says
January 20, 2018 at 4:24 pmOmg this was SO AMAZING. Made it tonight for dinner and used tempeh. It was fabulous and now we are stuffed!
Thank you so much for bringing veganized Indian recipes to the world!!!
Richa says
January 20, 2018 at 6:43 pmAWesome!!
in2insight says
January 20, 2018 at 8:50 amThis looks awesome, and the fact that I have everything is a clear clue that I need to make this tonight.
Question – The 1.5 cups soy curls, socket or dry?
Richa says
January 20, 2018 at 9:32 amawesome! they are dried.
Pam says
January 20, 2018 at 5:23 pmDo you have a recipe for the cashew cream?
Richa says
January 20, 2018 at 6:46 pmits 1/4 cup of raw cashews that have been soaked for atleast and hour blended with a 1/4 cup of water to make a thick cream. If you dont have a small blender, just make a larger amount with equal quantities of soaked cashew and water. Store the rest refrigerated for upto 5 days
Louise says
January 21, 2018 at 2:02 pmThank you for this recipe!! Please tell us how you make your soy curls, i’m very curious because we don’t have these industrial product in France and it seems very good ! Does the beans have to be cooked before blending ? (sorry for my english)
Richa says
January 21, 2018 at 7:42 pmThey dont need to be cooked, just soaked overnight. Then blend to make a really thick and fluffy batter. Spoon onto parchment lined sheet and bake at low temp until they are completely dry. Store int he refrigerator for months. I am working on a better texture closer to the shreds that soycurls have before i post a recipe. You can also get “wadi” of other beans from an Indian store as they are similar products.
Louise says
January 22, 2018 at 2:29 amThank your for your answer ! I am waiting for the recipe then 🙂
Lydia says
January 21, 2018 at 11:14 pmHi! I’m going to make this tomorrow! Just a curious question- in the video, it looks like the ginger is not peeled, is that a thing? Should I not peel ginger when cooking?
Thank you!!
Richa says
January 22, 2018 at 12:13 amIt depends on your preference and the type of ginger. Young ginger is juicy and has thinner skin,, so peeling is not necessary(i dont peel), but mature ginger that is not as juicy has a thicker peel which an be unpleasant to eat, so peel that if you wish.
Jaycen says
January 23, 2018 at 9:44 amThis was absolutely amazing!!! Thank you so much for sharing. Next time I will make a double batch so we have leftovers! We ate all of this until we were way past the point of full!
Richa says
January 23, 2018 at 9:57 amawesome!
Vegan Heaven says
January 23, 2018 at 2:51 pmThis looks so delicious, Richa!! Can’t wait to give it a try. I just have to get my hands on some soy curls! 🙂
Richa says
January 23, 2018 at 3:23 pmThose soy curls are so eerily like chicken.
Karen says
January 25, 2018 at 1:51 pmHi there!
Thank you so much for all the time, energy & love you put into your recipes.
I am planning to make this for an event this weekend, but wanted to know if “Mushroom Saag” is an actual Indian dish. It was served once at a buffet and it was enjoyable and was wondering if you could give feedback as to what types of mushrooms to use.
Richa says
January 25, 2018 at 3:08 pmI would use white or cremini. Also make a small portion once before to see how it turns out. Portobello chopped into pieces might work too. With mushrooms you might need to saute them before cooking depending on your preference of taste and texture of them.
Andrea says
March 8, 2018 at 6:53 pmI made this tonight, along with the masala lentils recipe from your cookbook. It was delicious! My husband and my kids ate every bit of it and then fought over the leftovers for tomorrow’s lunch. Thank you so much .
Richa says
March 8, 2018 at 11:09 pmAwesome!!
Mary says
May 22, 2018 at 12:46 pmHi! When do the garlic and ginger get added?
Richa says
May 22, 2018 at 3:14 pmwith the onion. Blend all the ingredients from onion to tomato
Jenny says
June 28, 2018 at 2:32 pmDelicious. Used dried bean curd strips from Asian market.
Richa says
June 28, 2018 at 2:58 pmgreat idea!
Linda says
February 27, 2019 at 7:20 amI made this for dinner last night, and both my husband and I absolutely loved it! The flavors were so amazing. I prepared this on the stove top and followed the recipe pretty closely, although I started by sautéing the (rough chopped) onion, garlic cloves, chili pepper, and ginger chunks before blending, with fire roasted tomatoes. I used about 1 cup of soy curls, re-hydrated before adding in vegan chicken broth, along with three small chopped potatoes. I cooked everything a bit longer than recommended to infuse the flavors, other than the final step with the greens. The spinach, I blended with water plus the juice of 1/2 lemon for brightness. Served with turmeric rice. Really incredible recipe – we both ate way too much, and there aren’t a lot of leftovers for lunch but I’m claiming them! Thank you!!
Richa says
February 27, 2019 at 10:26 amawesome! yes more volume of ingredients will need some more cooking time.
Lili Hastings says
November 19, 2019 at 3:02 pmSo yummy!! I bet it tastes even better tomorrow for my lunch. I added pan fried potatoes and chick peas. I miss having saag since it has dairy, now I can go back to eating my favorite, thank you🥰
VK says
January 19, 2020 at 11:39 amHi, I’m very new to cooking.
1) Can you please clarify the use of Soy Curls? Do you break them up, hydrate before hand, etc?
2) How much cayenne and garam masala do you use?
3) When I get ginger at the store it comes in a stalk. What does “1/2 inch” mean for this? Do I cut about 1/2 inch of the stalk into small pieces? If so, how small?
4) Is there a particular “hot green chile” that you prefer?
Thanks and forgive my ignorance,
VK
Richa says
January 19, 2020 at 12:27 pm1. they are dry
2. they are to taste, you can use 1/4 tsp and add more if needed
3. just take a piece of the stalk which is about a 1/2 wide, then chop it.
4. Serrano or thai or bird’s eye