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
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!