Saag Paneer - Indian spinach pan with vegan paneer tofu
Servings
1
servingsPrep time
35
minutesThe fried tofu in the vegan 'Saag Paneer' replaces the traditional Indian cheese and feels really good in the creamy spinach sauce. Both spinach and the entire dish is a source of iron.
Ingredients
62.5 g 62.5 basmati rice
0.25 piece(s) 0.25 lemon
125 g 125 spinach
0.5 piece(s) 0.5 onion
Directions
- Prepare rice according to package directions.
- Peel and roughly chop the onions and garlic. Wash and drain the spinach. Wash ginger, peel if necessary and chop roughly. Drain the tofu and pat dry with paper towels, carefully squeezing out the water with your hands if necessary. Then cut the tofu into cubes of about 2 cm.
- Heat the oil in a large pan over medium-high and fry the tofu on all sides until golden brown and crispy, about 6-7 minutes. Add turmeric spice and continue to stir-fry for 1 minute.
- While the tofu is roasting, prepare the vegetable broth according to the package directions. Place some vegetable broth, spinach, ginger, onion and garlic in a blender and blend until smooth (if using a small blender, blend the veggies in two batches). Wash the lemon and squeeze the juice. (Tip: Make a soft drink from the remaining lemon.)
- Add the remaining vegetable broth, coconut milk, lemon juice to taste and the spinach mix to the tofu in the pan. Let everything simmer on low for about 10 minutes until the sauce thickens a little. Then season with cayenne pepper, garam masala, cumin, salt, pepper and sugar to taste.
- Pour the contents of the pan into deep plates or bowls and serve with rice.
