OIL-FREE, SOY-FREE VEGAN SAAG PANEER with (optional) BURMESE TOFU and WHOLE GRAIN ROTI

OIL-FREE, SOY-FREE VEGAN SAAG PANEER with (optional) BURMESE TOFU and WHOLE GRAIN ROTI

CURRY INGREDIENTS

  • 3 plum tomatoes
  • 1 lb fresh baby spinach/kale mix (see note)
  • 2-3 garlic cloves
  • 1-2 red chilis
  • 5-7 raw cashews
  • 1/2 tsp cumin seed
  • 1/2 tsp cardamom
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground ginger
  • 1/8 tsp hing
  • 1/8 tsp salt, optional
  • Generous handful baked or air-fried Burmese tofu aka chickpea tofu (see recipe below)

OPTIONAL GARNISH

1/4 cashew cream

Method

1. Blanch greens in boiling water for approx 30 seconds or until they turn bright green. Immediately strain and transfer greens to bowl of very cold water to stop the cooking; Drain again, squeeze out excess water, set aside (see note)

2. Add garlic, chili, tomatoes and cashews to a blender and process until smooth. Add drained spinach and process until very smooth if a creamy texture is desired, OR pulse for a more textured dish (I’ve done both and like it both ways)

3. Heat cumin seed in hot pan until it begin to pop OR becomes fragrant, being careful not to burn it. Add pureed spinach mixture and remaining spices to the cumin in the pot; bring to a low simmer over medium heat and cook for a few minutes.

4. Add cooked Burmese tofu, stir gently to incorporate, continue cooking for another minute or two

5. Plate, drizzle with cashew cream if using and serve with homemade roti

NOTES

Chopped, frozen spinach may be used. Omit the blanching step. Finished dish will be a darker green hue

BURMESE TOFU aka CHICKPEA TOFU

Ingredients

  • 1 cup besan (chickpea) flour
  • 2.5 cups water, divided
  • 1 tbsp vegan chicken broth powder OR nutritional yeast – optional
  • 1/4-1/2 tsp salt – optional

Method

  1. Line small baking sheet (1/4 sheet pan) with parchment paper & set aside
  2. Bring 1.5 cups water to a boil in medium saucepan
  3. While waiting for the water to boil whisk together flour, salt & any spices you choose to use; slowly add 1 cup water, whisking constantly until very smooth and lump-free
  4. Slowly add besan mixture to boiling water, stirring or whisking constantly, until mixture becomes very thick
  5. Immediately pour into prepared baking sheet, use spatula or back of spoon to smooth top, set aside until it has cooled enough so that it is safe to place it in the fridge without breaking glass shelf;
  6. When completely chilled, cut tofu into blocks & store in covered container in fridge
  7. May be served as is, or cubed and air-fried or baked, with or without a sprinkle of dry spices

ROTI

Ingredients per person

  • 1/4 cup whole grain flour OR a mixture of whole grain flours
  • Water
  • Dash salt, optional
  • Spices, optional

Method

  1. Add flour to a small bowl; add a little water and begin working the dough with your hand. Add water a tbsp at a time as needed until dough forms. Kneed dough for a minute or two.
  2. Let the dough rest while you place tawa, pan or grate (shown) on stovetop & turn heat on to medium-high. Shape dough into flat round disk, dip both sides of dough into flour, then using rolling pin roll until flat and thin
  3. Cook over medium-high heat, turning often, until done to your liking.

Yield: 1 roti

One thought on “OIL-FREE, SOY-FREE VEGAN SAAG PANEER with (optional) BURMESE TOFU and WHOLE GRAIN ROTI

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