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    Vegan Palak Paneer

    Uploaded by

    Aishwarya Rajesh

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vegan Palak Paneer

    Uploaded by

    Aishwarya Rajesh
    3 views3 pages

    Original Title

    VEGAN PALAK PANEER

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views3 pages

    Vegan Palak Paneer

    Uploaded by

    Aishwarya Rajesh

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    ve gan

    PALAK PANEER

    VEGETERIAN
    recipe.
    Ingredients

    1½ steamed spinach (palak) puree


    200 grams tofu
    2½ tbsps cashew cream
    1 inch ginger piece
    1 tbsp lemon juice
    2 tsps garam masala powder
    Rock salt to taste
    Gravy
    2 small onions
    1 tomato
    2 tsps coriander seeds
    1 tsp cumin seeds
    1 green chilli, finely chopped
    Rock salt to taste
    1 tsp grated ginger
    ½cup cashew yogurt
    Cashew cream for drizzling
    Ginger strips for garnish

    VEGETERIAN
    cooking.
    Cooking method

    ooking.
    Cut tofu into 1-inch cubes. Set aside.

    Take a shallow bowl, add 2 ½ tbsps cashew cream, grate


    ginger, lemon juice, garam masala powder, rock salt and
    mix well. Add the tofu cubes and rub the pieces well with
    the prepared mixture and marinate for 30 minutes.

    Preheat the oven at 150˚C.

    Place the marinated tofu pieces and bake for 20 minutes.

    Meanwhile, finely chop onions and roughly chop tomato.


    Set aside.

    Dry roast coriander seeds and cumin seeds till fragrant in a


    pan. Add green chilli and chopped onions and rock salt
    and sauté till golden brown. Add chopped tomato and
    ginger and mix well. Cook for 2-3 minutes.

    Add spinach puree and mix, cook for a minute. Add


    cashew yogurt and 1 cup water and mix well. Cook for a
    minute.

    Add the cooked tofu pieces and gently stir and transfer
    into a serving bowl. Drizzle cashew cream and garnish with
    ginger strips and serve hot.

    VEGETERIAN

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