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VEGAN PALAK PANEER- SK Khazana

This diary & oil free twist to the regular Palak Paneer is definitely going to make you want to add this to your menu! This is a Sanjeev Kapoor exclusive recipe.

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VEGAN PALAK PANEER- SK Khazana

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Main Ingredients Spinach puree, Tofu
Cuisine Indian
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for VEGAN PALAK PANEER- SK Khazana

  • 1 1/2 cups Spinach puree
  • 200 grams Tofu
  • 2 1/2 tablespoons Cashew cream
  • 1 inch piece Ginger
  • 1 tablespoon Lemon juice
  • 2 teaspoons Garam masala powder
  • to taste Rock salt (sendha namak)
  • For gravy
  • 2 small Onion
  • 1 medium Tomato
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 to taste Green chilli finely chopped
  • to taste Rock salt (sendha namak)
  • 1 teaspoon Ginger grated
  • 1/3 cup Cashew yogurt
  • to garnish Cashew cream
  • to garnish Ginger strips

Method

  1. Cut tofu into 1 inch cubes.
  2. Take a shallow bowl, add 2 ½ tbsps cashew cream, grate ginger, lemon juice, garam masala powder, rock salt and mix well. Add the tofu cubes and rub the pieces well with the prepared mixture and marinate for 30 minutes.
  3. Preheat the oven at 150˚C.
  4. Place the marinated tofu pieces and bake for 20 minutes.
  5. Meanwhile, finely chop onions and roughly chop tomato.
  6. Dry roast coriander seeds and cumin seeds till fragrant in a pan. Add green chilli and chopped onions and rock salt and sauté till golden brown. Add chopped tomato and ginger and mix well. Cook for 2-3 minutes.
  7. Add spinach puree and mix, cook for a minute. Add ½ cup water, cashew yogurt and mix well. Add ½ cup more water and mix well. Cook for a minute.
  8. Add the cooked tofu pieces and gently stir and transfer into a serving bowl. Drizzle cashew cream and garnish with ginger strips and serve hot.
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