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VEGANUARY FAKEAWAY MEALS DAY 4: SAAG ‘PANEER’ with punjabi onion salad, brown b…


VEGANUARY FAKEAWAY MEALS DAY 4: SAAG ‘PANEER’ 🥬🇮🇳 with punjabi onion salad, brown basmati rice & poppadoms 🍚 have been wanting to make this for AGES (and seeing @livi.eats make it for the & it looking sooo good gave me the push) made the ‘paneer’ out of tofu marinated in nooch & miso and WOW all the flavours combined were just 🙌🏼🙌🏼 and boooy does this get in your 5 a day 😈

🥬 SAAG TOFU ‘PANEER’ 🥬 serves 4
For the paneer: 600g extra firm tofu, pressed and cubed • 2tbsp nooch • 1tbsp groundnut oil • juice of 1/2 lemon • 1tbsp miso paste • salt and pepper •

For the saag curry: • 1tbsp groundnut oil • 1 tbsp cumin seeds • 1 onion (finely chopped) • 3 cloves garlic (grated) • 2inch ginger (grated) • 1 chilli (finely chopped) • tbsp turmeric • tbsp garam massala • tbsp ground coriander• 2 big tomatoes (chopped) • 2 tsp salt • 2 tsp sugar • 200ml water • 250g spinach (whole leaves) • 250g spinach (finely chopped) • 250g spinach (blended) • 150ml soy cream (@alpro) • 150ml soy or oat milk •

– mix the tofu marinade, coat the tofu in it then spread the cubes out on a limes baking tray and bake at 209 degrees fan setting for 20-25 mins till golden
– Heat the groundnut oil in a pan and add the cumin seeds till aromatic, then add in the onion, garlic, chilli and ginger
– Fry till aromatic then add in the spices, tomato, salt & sugar
– When fragrant, add in the water and spinach leaves and stir till wilted
– Add the chopped spinach, with the milk and stir till wilted
– Now add in the blended spinach and soy cream, stir and season
– Fold in 2/3 of the tofu cubes and serve over a bed of rice
– Sprinkle the remaining tofu cubes over top and enjoy with some yog 😜

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