Serious Saag 'Paneer'
Before You Start
- Preheat oven to 200°C
- Large baking tray lined with parchment paper
- Large pan
- Microplane (for grating garlic & ginger)
Ingredients
- 3 tbsp groundnut oil
- 2 tsp salt
- 4 tbsp Nooch
- 1 block of firm tofu - pressed and cubed
- 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
- basmati rice
- crunchy popadoms
Method
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℃
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
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
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!