Vegan Serious Saag 'Paneer' Bosh TV

Serious Saag 'Paneer'

  • Simple
  • 0:30 m
  • 21 ingredients

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: 4

Ingredients

For the "paneer"

  • 3 tbsp groundnut oil
  • 2 tsp salt
  • 4 tbsp Nooch
  • 1 block of firm tofu - pressed and cubed

For the saag

  • 4 tbsp groundnut oil
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek
  • 2 tsp salt
  • 2 tsp sugar
  • 1 large onion - finely chopped
  • 3 garlic cloves - grated
  • 2 inches of ginger - grated
  • 1 fresh chilli - finely chopped
  • 1 tomato - chopped
  • 1 tbsp turmeric
  • 80ml water
  • 1 bag of spinach - whole leaves
  • 1 bag of spinach - finely chopped
  • 1 bag of spinach - blended
  • 80ml water
  • 120ml soy cream

To Serve

  • basmati rice

For the garnish

  • crunchy popadoms

Before you start

Preheat oven to 200°C | Mixing bowl | Baking tray lined with parchment paper | Deep frying pan

Step 1

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℃

Ingredients

  • 3 tbsp groundnut oil
  • 2 tsp salt
  • 4 tbsp Nooch
  • 1 block of firm tofu - pressed and cubed

Step 2

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

Ingredients

  • 4 tbsp groundnut oil
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp fenugreek
  • 2 tsp salt
  • 2 tsp sugar
  • 1 large onion - finely chopped
  • 3 garlic cloves - grated
  • 2 inches of ginger - grated
  • 1 fresh chilli - finely chopped
  • 1 tomato - chopped
  • 1 tbsp turmeric
  • 80ml water

Step 3

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

Ingredients

  • 1 bag of spinach - whole leaves
  • 1 bag of spinach - finely chopped
  • 1 bag of spinach - blended
  • 80ml water
  • 120ml soy cream

Step 4

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!

Ingredients

  • basmati rice
  • crunchy popadoms