Vegan Paneer with spinach
Ingredients
almonds
80
g
Mandeln
80
g
cashew nuts
3
tb
yoghurt alternative
2
tb
peanut oil
Some
oil for frying
1
tb
lemon juice
2
tb
yeast flakes
1
tb
starch
For the spinach curry:
350
g
spinach, fresh or frozen
3
tomatoes, medium size
1
onion
1
garlic clove
2
cm
ginger
50
ml
cream alternative
2
tb
sunflower oil
Some
Salt
Spices:
1
ts
cumin
1
ts
garam masala
1
ts
coriander powder
0.5
ts
turmeric
0.5
ts
fenugreek
0.5
ts
chilli
Preparation
1. Soak the almonds and cashew nuts in water. Drain in a sieve, rinse and drain thoroughly.
2. Preheat the oven to 110 degrees fan and line the baking dish with baking paper.
3. Puree the almonds and cashews together with the oat yoghurt, peanut oil and lemon juice in a blender until smooth. Then add the yeast flakes and starch and blend briefly. Pour the mixture into the baking dish and bake in the oven for 1 hour. Leave to cool, cut into cubes and fry in a pan until golden brown on all sides.
4. For the curry, peel and finely chop the onion, garlic and ginger. Wash the tomatoes and cut into small pieces.
5. Blanch the fresh spinach (soak in boiling water for 2 minutes), then puree finely. If you are using frozen spinach, simply boil it down and then puree it until it is even finer with a hand blender.
6. Heat the oil in a pan or deep pan. Add the cumin seeds and, after a few seconds, the onion. Fry the onion until golden brown.
7. Then add the spices (coriander, turmeric, chilli and fenugreek) as well as the garlic, ginger and tomatoes. Stir well and simmer briefly.
8. Add the spinach puree and cream. Stir everything well and simmer for about 6-8 minutes. Season with salt.
9. Fold in the paneer cubes. Sprinkle over the garam masala and serve with naan.
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