This diary & oil free twist to the regular Palak Paneer is definitely going to make you want to add this to your menu! VEGAN PALAK PANEERIngredients1½ steamed spinach (palak) puree 200 grams tofu2½ tbsps cashew cream1 inch ginger piece1 tbsp lemon juice2 tsps garam masala powderRock salt to tasteGravy2 small onions1 tomato2 tsps coriander seeds1 tsp cumin seeds1 green chilli, finely choppedRock salt to taste1 tsp grated ginger⅓ cup cashew yogurtCashew cream for drizzlingGinger strips for garnishMethod1. Cut tofu into 1 inch cubes. Set aside.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. Set aside.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 cashew yogurt and ½ cup 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. For more information visit - https://sharan-india.org/Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
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