Spice up your lunch or dinner with this savory plant-based Saag Paneer, inspired by our Curry in a Hurry bar!
INGREDIENTS
5 oz spinach
Handful of cilantro
1/2 tbsp ginger garlic paste
1 shallot, diced
1 roma tomato, diced
1 green chili, diced
1/2 tsp cumin seeds
1 tsp + 1/2 tbsp garam masala
1/2 tsp turmeric
1 1/2 tbsp coconut cream
1/2 block firm, pressed tofu
olive oil
salt + pepper, to taste
DIRECTIONS
- Bring salted water to a boil, add 8 oz spinach
- Cook for 1-2 minutes, drain, & add to the bowl of a food processor
- Press tofu & cut into 1” cubes. Season w/ olive oil, turmeric, 1 tsp garam masala
- Fry over high heat for 1 minute per side
- Blend spinach w/ handful of cilantro till smooth
- Heat olive oil over medium heat, add cumin seeds & cook till they pop, add 1/2 tbsp garam masala cook for 30 seconds
- Add shallots, tomatoes, & chiles; cook for 2-3 minutes
- Add blended spinach + tofu, cook for 2 minutes
- Add coconut cream, stir till combined
- Serve hot with @miraclenoodle Shirataki rice