Serious Saag 'Paneer'-Vegan

By tammy1365

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 sugar
• 1 /3 cup water
• 1 bag spinach (whole leaves)
• 1 bag spinach (finely chopped)
• 1 bag spinach (blended)
• 1 /2 cup soy cream
• To serve
• Basmati Rice
• Garnish
• Crushed Popadoms

Details

Adapted from bosh.tv

Preparation

Step 1

Method

1.

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

2.

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

3.

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

4.

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

5.

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

6.

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

7.

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

8.

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

9.

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

10.

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

11.

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

12.

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

13.

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

14.

Sprinkle the remaining chunks on top of the pan.

15.

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