Vegan Paneer and Spinach in Tomato Indian Recipe

Vegan Paneer And Spinach In Tomato Indian Recipe

Ingredients

• recipe for : Sauce
• recipe for : Kadhai Vegan Paneer Palak
• 2 teaspoons coriander seeds
• 2 dried Kashmiri red chiles or 1/2 to 3/4 teaspoon sweet paprika
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves or 1 clove
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/8 teaspoon black pepper or a good dash
• 1/4 cup chopped red onion
• 2 medium tomatoes, chopped (1 1/2 cups)
• 7 cloves garlic
• 1 (1-inch) knob of ginger
• 1 green chile
• 3/4 cup water, divided
• 2 teaspoons safflower or other neutral oil
• 1 cup packed baby spinach or other baby greens
• 2 tablespoons nondairy yogurt or silken tofu
• 1/2 cup almond milk or other nondairy milk
• 3/4 teaspoon salt, or to taste
• 1/4 to 1/2 teaspoon raw sugar
• 1/2 teaspoon apple cider vinegar
• 1 to 1 1/2 cups vegan paneer cubes
• 2 tablespoons chopped cilantro, for garnish

Method

1. Heat a small skillet over medium heat
2. Dry roast the coriander seeds and chiles (if using), until fragrant, about 1 minute.
3. Add the coriander seeds and red chiles to a blender.
4. Add the cinnamon, cloves, cumin, and black pepper.
5. Blend to a coarse powder.
6. Add the onion, tomato, garlic, ginger, green chile, and 1/4 cup water to the blender with the spices and blend to a smooth puree
7. Heat the oil in a large skillet over medium heat
8. Add the blended puree and cook for 12 to 15 minutes
9. Stir occasionally, especially towards the end to avoid sticking
10. The mixture should change color slightly, leave oil on the sides, and thicken considerably
11. Stir in the greens and yogurt and cook for 1 minute
12. Add the almond milk, 1/2 cup water, salt, sugar, and vinegar.
13. Bring to a boil and cook for 5 minutes.
14. Taste and adjust the salt, spices, and sugar, if needed
15. Add cayenne for heat if needed
16. Mix in the vegan paneer cubes
17. Cover and cook for 5 minutes over medium heat
18. Garnish with cilantro and serve hot
19. Variations:

Add 1 teaspoon dried fenugreek leaves at step 4 with the greens.

Make it with tofu: Press 14 ounces of firm tofu and cut it into 3/4-inch dice.

1. Add the tofu cubes and another 1/4 cup of water at step 5.
2. Cover and bring to a boil over medium heat, 5 minutes.
3. Reduce the heat to medium-low and cook for 10 minutes or until the curry thickens to desired consistency
4. Vegan Paneer shown with gluten-free Oat Naan

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