My Palak Paneer

Palak Paneer is one of my favourite curries, and I love varying the spices, and working to create excellence each and every time.  This time I particularly enjoyed playing around with the spices.  The result – a Heavenly palak paneer with loads of flavour, and a nice bite.  Serve with basmati rice, chopped fresh mango (I would almost go as far as to say it’s obligatory to do so), and crispy chilli popadoms.

See my recipe for Paneer on my YouTube channel here – you can prepare this a day in advance.  If not, by all means use tofu cut into cubes, but my vegan paneer is infinitely better in taste, and as real as the dairy one.

INGREDIENTS

1 medium sized white onion, roughly chopped

1 inch of fresh ginger, peeled and roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, chopped (seeds and all)

3-4 Tbsp olive oil, or refined coconut oil

¾ tsp fenugreek

1 tsp sea salt

1 tsp coriander

¼ tsp cardamom

1/8 tsp asafoetida

¾ tsp ground turmeric

½ tsp cayenne pepper

¾ tsp ground cumin

1 tsp garam masala

2 tsp agave nectar

¼ tsp panch puren (I add it to many of my curries as I find it goes with most, and imparts a unique and more-ish flavour)

3-4 cups frozen spinach squares, thawed – process the spinach and set aside

½ cup cashew nuts and ¾ cups water, processed into a milk

4 tomatoes, cut into wedges

extra chopped coriander for garnishing

 

METHOD

  1. Process your onion, garlic, ginger and chilli, until they become small pieces to the eye.
  2. Heat up your oil and fry this mixture.
  3. Next, add the tomatoes and all the spices, mix thoroughly for a few minutes.
  4. Now add the remaining ingredients, except for the cashew milk, and only half of the spinach – stir well and cook for a further 15 minutes to be sure all the spices consolidate with each other.
  5. Meanwhile, process the cashew milk and the other half of the spinach together, and slowly start pouring a little bit of  it in the saucepan, every 5 minutes or so.
  6. Simmer gently for 20 minutes.
  7. Taste for seasoning, then add the paneer squares (tofu squares will do if you have not made the paneer, but paneer is infinitely better in taste and texture).
  8. Garnish with freshly chopped coriander.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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2 Responses to “My Palak Paneer”

  1. Laura Says:

    Hi Miriam, your recipes look amazing! I have not tried any of them yet. I have been a vegetarian for over 20 years, but vegan for only the last few months. I am going to Thanksgiving dinner at my family’s house. They are Greek and all meat eaters. Can you recommend a dish I could make–one of your favorites–that will taste delicious and maybe even impress my family?

  2. Miriam Says:

    Hi Laura,
 I suggest you make my ‘Baked Stew Like My Mamma Used To Make’ and the Orzo with mushrooms – the Olive bread is simple to make, and they would love to have it with the stew – followed by my Galaktoboureko.

 You can always add some fake meat in with the stew depending on which brands are available, but it’s not a must, just a cruelty free idea/thought.

Be sure to have a nice greek salad on the side and also make my hummus ! These are all very easy recipes to prepare – they’re filling, a little festive and a feast for the eyes and senses. That is my honest suggestion for you and your family.

The link here is for the savoury Greek dishes I have recommended. The hummus you can also find on my blog under dips.


    http://mouthwateringvegan.com/vegan-life-magazine/greek-vegan/

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