Vegan Serious Saag 'Paneer' Bosh TV

Serious Saag 'Paneer'

  • Simple
  • 0:30 m
  • 21 ingredients

We’re big fans of a veggie curry recipe - always have been & always will be. A friend of ours asked us if we could make a plant-based Saag Paneer so we put our thinking caps on & came up with this. A must cook for your next vegan curry night and a surprisingly easy plant-based curry recipe too!

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Serves: 4

Ingredients

For the "paneer"

  • 3 tbsp groundnut oil
  • 2 tsp salt
  • 4 tbsp Nooch
  • 1 block of firm tofu - pressed and cubed

For the saag

  • 4 tbsp groundnut oil
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek
  • 2 tsp salt
  • 2 tsp sugar
  • 1 large onion - finely chopped
  • 3 garlic cloves - grated
  • 2 inches of ginger - grated
  • 1 fresh chilli - finely chopped
  • 1 tomato - chopped
  • 1 tbsp turmeric
  • 80ml water
  • 1 bag of spinach - whole leaves
  • 1 bag of spinach - finely chopped
  • 1 bag of spinach - blended
  • 80ml water
  • 120ml soy cream

To Serve

  • basmati rice

For the garnish

  • crunchy popadoms

Before you start

Preheat oven to 200°C | Mixing bowl | Baking tray lined with parchment paper | Deep frying pan

Step 1

First, make the "paneer"

  • Put the groundnut oil, salt & nutritional yeast in a bowl & mix it altogether to make a paste
  • Add the tofu cubes & stir them round so they're all covered in a nice crust
  • Put the cubes on a baking tray lined with parchment paper & bake them for 20 minutes at 200℃

Ingredients

  • 3 tbsp groundnut oil
  • 2 tsp salt
  • 4 tbsp Nooch
  • 1 block of firm tofu - pressed and cubed

Step 2

Then, start on the saag

  • Warm the groundnut oil in a large pan, add the cumin seeds & stir them round until you’ve released the aroma
  • Add the onions & stir them round until they’re translucent
  • Add the garlic, ginger, chilli & stir them round until you’ve released the aromas
  • Add the spices & stir them in so the onions have changed colour & the smells are amazing
  • Add the tomatoes, stir them round until they’ve softened too
  • Add the salt, sugar & water & them all together

Ingredients

  • 4 tbsp groundnut oil
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek
  • 2 tsp salt
  • 2 tsp sugar
  • 1 large onion - finely chopped
  • 3 garlic cloves - grated
  • 2 inches of ginger - grated
  • 1 fresh chilli - finely chopped
  • 1 tomato - chopped
  • 1 tbsp turmeric
  • 80ml water

Step 3

Next, add the spinach

  • Add the spinach leaves, stir them in until they’re completely wilted & then stir in some more water
  • Add the chopped spinach & stir it in until it’s wilted
  • Add the blended spinach & the soy cream & stir it all together

Ingredients

  • 1 bag of spinach - whole leaves
  • 1 bag of spinach - finely chopped
  • 1 bag of spinach - blended
  • 80ml water
  • 120ml soy cream

Step 4

Add the "paneer" and serve

  • Take ⅔ of the tofu chunks & fold them into the saag
  • Sprinkle the remaining chunks on top of the pan
  • Serve the curry over basmati rice & garnish with crushed popadoms. BOSH!

Ingredients

  • basmati rice
  • crunchy popadoms
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco