Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
di-wineanddine, 06/08/09
Palak PaneerIngredients (use vegan versions): 1 lb raw spinach
1/3 cupcashews
1/2 onion, minced
3 oz. tomato paste (or 1 tomato)
2 tablespoon vegan margarine
1 tablespoon cilantro
1 teaspoon ginger
1 teaspoon turmeric, ground
2 cloves garlic, minced
1/2 teaspoon ground cayenne
1/2 teaspoon cumin, ground
1/2 teaspoon corriander ground
salt to taste
tofu cubes (raw or fried)
Directions:In medium pot over low heat, melt 1 tablespoon vegan margerine and add the cayenne pepper and spinach. A pound of spinach may sound like a lot, but it cooks down dramatically. Feel free to use fresh green chilis instead of cayenne pepper. When the spinach is wilted, let it cool (you can add ice cubes if you're in a rush) and blend it in the food processor. Mix in half of a 6 oz. can of tomato paste. If tomatoes are in season, boil and mash a fresh tomato instead of using tomato paste. Set aside.
Dry-roast the cashews. Then blend the cashews to a fine powder in a food processor. Set aside. Use the already dirtied food processor once again to mince the onions.
Saute the onions in 1 tablespoon of margarine until translucent. Add in the ginger, cilantro, garlic, turmeric, cumin, and coriander. Cook for a few minutes. Add in the wilted spinach, tomato and cashew powder. Mix well and salt to taste.
Top with tofu cubes (raw or fried). Serve with rice, rotis, or naan.
http://di-wineanddine.blogspot.com/Source of recipe: This recipe was inspired by:
http://www.nandyala.org/mahanandi/archives/2005/06/06/palak-paneersag-paneer/Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 15 minutes
