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Serious Saag 'Paneer'

Serious Saag 'Paneer'
Serious Saag 'Paneer'

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We’re big fans of curry - 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.

Ingredients
Method

Ingredients

Paneer

  • 3 tbsp ground nut oil
  • 2 tsp salt
  • 4 tbsp nutritional yeast
  • 1 block firm tofu (pressed & cubed)

Saag

  • 4 tbsp Groundnut Oil
  • 1 tbsp cumin seeds
  • 1 large white onion (finely chopped)
  • 3 cloves garlic (grated)
  • 2 inches ginger (grated)
  • 1 chilli (finely chopped)
  • 1 tbsp turmeric
  • 1 tbsp garam massala
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek powder
  • 1 tomatoes (chopped)
  • 2 tsp salt
  • 2 tsp sugar
  • 1/3 cup water
  • 1 bag spinach (whole leaves)
  • 1 bag spinach (finely chopped)
  • 1 bag spinach (blended)
  • 1/3 cup water
  • 1/2 cup soy cream

To serve

  • Basmati Rice

Garnish

  • Crushed Popadoms

Method

  1. 1.

    Put the groundnut oil, salt & nutritional yeast in a bowl & mix it altogether to make a paste.

  2. 2.

    Add the tofu cubes & stir them round so they’re all covered in a nice crust.

  3. 3.

    Put the cubes on a baking tray lined with parchment paper & bake them for 20 minutes at 200℃ (392℉).

  4. 4.

    Warm the groundnut oil in a large pan, add the cumin seeds & stir them round until you’ve released the aroma.

  5. 5.

    Add the onions & stir them round until they’re translucent.

  6. 6.

    Add the garlic, ginger, chilli & stir them round until you’ve released the aromas.

  7. 7.

    Add the spices & stir them in so the onions have changed colour & the smells are amazing.

  8. 8.

    Add the tomatoes, stir them round until they’ve softened too.

  9. 9.

    Add the salt, sugar & water & them all together.

  10. 10.

    Add the spinach leaves, stir them in until they’re completely wilted & then stir in some more water.

  11. 11.

    Add the chopped spinach & stir it in until it’s wilted.

  12. 12.

    Add the blended spinach & the soy cream & stir it all together.

  13. 13.

    2/3’s of the tofu chunks & fold them into the saag.

  14. 14.

    Sprinkle the remaining chunks on top of the pan.

  15. 15.

    Serve the curry over basmati rice & garnish with crushed popadoms. BOSH!