VEGAN PALAK PANEER

Ingredients 

• 1 1/2 cups spinach puree
• 200 grams tofu
• 2 1/2 tablespoons cashew cream
• 1 inch ginger piece 
• 1 tablespoon lemon juice
• 2 teaspoons garam masala powder
• Rock salt (sendha namak) to taste

For gravy

• 2 small onions
• 1 medium tomato
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 green chilli, finely chopped
• Rock salt (sendha namak) to taste
• 1 teaspoon grated ginger 
• 1/3 cup cashew yogurt
• Cashew cream to garnish
• Ginger strips to garnish

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.