Recipe for an vegan Indian dish with creamed spinich and tofu?!
Recipe for an vegan Indian dish with creamed spinich and tofu?
It was fantastic and I couldn't belive I had it on an airplane. Didn't know there was good airplane food, but this proved the nasty myths wrong. It was vegan because thats what I asked for. It was so good and the first time I had Indian food so I have no idea what it is. All I know is some kind of vegan creamed spinich with chunks of tofu. I'll take anymore yummy vegan Indian recipes too.
Answers:
Oh gosh, Saag is some of the best stuff on Earth.
Substitute the cheese for cubed tofu.
buttermilk = soy milk (melt some vegan butter with)
yogurt = soy yogurt.
I personally cook it with some tomatoes as well. They dissolve into the mix.
Saag Paneer
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Vegetarian Curries
2 pounds fresh baby spinach, washed and stems trimmed
1/4 cup ghee, recipe follows
1/2 pound cubed paneer cheese
2 yellow onions, finely chopped
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon curry powder, recipe follows
1/2 cup buttermilk
1/4 cup plain yogurt
Salt
Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.
Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.
Source(s):
Vegan Indian recipes
http://vegweb.com/index.php?phpsessid=7b...
Enjoy!!
3 clove Garlic pressed or chopped
1 teaspoon Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
? cup Water
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans
THE MUSTS: THE VARIABLES: Note: This recipe is endlessly adaptable. There are a few fixed ingredients and some that may vary with seasonal changes and different tastes. Where amounts are given they are for 6 servings. SAUTE garlic, ginger and salt, then celery and onoins. COOK over medium heat for 5 minutes ADD the longer-cooking vegetables one at a time SAUTE and stir each for a few minutes before adding the next ADD tofu after green pepper, carrots and mushrooms. ADD generous dashes of soy sauce over tofu ALLOW tofu to saute 5-6 minutes, then add cabbage COVER the pan and steam for 10 minutes ADD bean sprouts, if desired SPRINKLE with sesame seeds SERVE immediately over hot brown rice **Natures Pantry Cookbook**
If Paneer is not on hand or you want a dairy-free option you can also use tofu .
INGREDIENTS:
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
PREPARATION:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).