WFPB Restaurant Style Palak Paneer
Saag paneer is made with other leafy greens (such as mustard greens).
- 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.)
- 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).
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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