WFPB Restaurant Style Palak Paneer
Ingredients
- Tofu 1 Block - Cut into cubes roll in Ginger, Green chilli, salt paste. Airfry or bake at 400F for 10-15 mins
Greens (Saag):
- 1 Bag Mustard Greens use kale or turnip greens or any combo
- 3 Bunches Spinach
- 1 or 2 Turnips Big Chunks
- 1 to 2 Inches of Ginger Chunks
- 2-4 Green Chilies or Jalapenos whole
- 1 Onion Chunks
- 4 Tomatoes Chunks (optional)
- 4 Cloves Garlic whole
- 1/2 Lime juiced (optional)
- Salt
- Spices: 2 teaspoons Cumin Jeera powder, 1/2-1 teaspoon Garam Masala and 1 teaspoon Coriander Powder.
Instructions
- Heat a large pan to med. high heat.
- Add 1/2 cup water and add onions, garlic, ginger, turnip chunks to the pan and add all the roughly chopped spinach and mustard greens
- Cover and cook for 5-8 mins until greens are wilted.
- Allow to cool and grind to a paste either in Food Processor or blender (your choice if you want to smooth then blender) I like it with a bit of a texture.
- Transfer back to the large pan and bring to a rolling boil at low to med-low heat.
- Add all the spices, salt and adjust spices to taste. Turn off the stove.
- Add juice of Half Lime (optional).
Notes
NOTE: Use more spinach to other greens ratio so as to not make it too bitter. Or remove stems to prevent from becoming bitter.
Enjoy with Roti, Naan, or Brown rice!!!
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