Serious Saag 'Paneer'
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!
Serves
Ingredients
For the "paneer"
<item-todo-done>3 tbsp groundnut oil<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>1 block of firm tofu - pressed and cubed<item-todo-done>
For the saag
<item-todo-done>4 tbsp groundnut oil<item-todo-done><item-todo-done>1 tbsp cumin seeds<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tbsp fenugreek<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>1 large onion - finely chopped<item-todo-done><item-todo-done>3 garlic cloves - grated<item-todo-done><item-todo-done>2 inches of ginger - grated<item-todo-done><item-todo-done>1 fresh chilli - finely chopped<item-todo-done><item-todo-done>1 tomato - chopped<item-todo-done><item-todo-done>1 tbsp turmeric<item-todo-done><item-todo-done>80ml water<item-todo-done><item-todo-done>1 bag of spinach - whole leaves<item-todo-done><item-todo-done>1 bag of spinach - finely chopped<item-todo-done><item-todo-done>1 bag of spinach - blended<item-todo-done><item-todo-done>80ml water<item-todo-done><item-todo-done>120ml soy cream<item-todo-done>
To Serve
<item-todo-done> basmati rice<item-todo-done>
For the garnish
<item-todo-done> crunchy popadoms<item-todo-done>
Before you start
Preheat oven to 200°C | Mixing bowl | Baking tray lined with parchment paper | Deep frying pan
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℃
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
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
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!