Looking for an incredibly nourishing vegan-friendly dish that will make your taste buds sing? Then try our Palak (spinach) Paneer recipe with rice, flat bread, or tortillas. It’s chock full of nutrient-rich ingredients and finished with coconut milk for a rich creamy texture that will settle your soul during this brutal winter weather.
Or opt for a hearty Kashmiri-Style Paneer with tomato and green pepper. It's so satisfying, people fight for the last bit of it. Serve it with rice and a dollop of yogurt and you will need nothing else for a perfect, cozy family meal.
Both recipes can made with fresh homemade paneer (trust us its super easy!) or tofu and have a balanced, family-friendly heat profile. A must-try this week!
Palak Paneer:
Ingredients
14 oz. firm or extra-firm tofu or a half portion of this fresh paneer recipe
2-3 tablespoon high heat neutral oil
1 medium yellow onion, chopped
2 carrots, chopped
1/2 jalapeno pepper (remove seeds if you prefer minimal heat), chopped
1 packet Moji Masala Palak Masala
1 teaspoon fine salt
6 oz. baby spinach
1 cup coconut milk
1 tablespoon lemon juice
1 handful chopped cilantro or parsley leaves (for garnish)
Directions
Step 1 Cube your tofu or paneer. Keep the pieces about 1.5 inches thick so they have a spongier middle to absorb the flavors when braising. Place a non-stick pot on medium-high heat and add oil. Lightly brown each side so that you have a nice outer texture. For the tofu, you can brown first, then cube if you prefer. Set aside.
Step 2 In the same pot, add another tablespoon of oil if needed. When hot, add the onion and sauté until light brown over medium-high heat. Add the carrots and jalapeno and sauté until carrots are just soft.
Step 3 Add a splash of water and then the full packet of Moji's Palak Masala. Cook until just fragrant, about 15 seconds.
Step 4 Add the spinach. Sauté and cook down until all the water is released. Remove from heat.
Step 5 Transfer to a food processor, add the salt and blitz until smooth and bright green.
Step 6 Transfer back to the original pot, add in the coconut milk and bring to a gentle boil over medium-high heat.
Step 7 Adjust heat to medium-low, stir in the lemon juice and adjust salt to taste. Add the tofu or paneer, cover and simmer for about 15 minutes. Garnish and serve with rice, flat breads or tortillas.
Tzamun:
Ingredients
14 oz. firm or extra-firm tofu or a half portion of this fresh paneer recipe
2-3 tablespoons high heat neutral oil
1 packet Moji Masala Mushroom Masala
1.5 teaspoons garlic paste or minced garlic
1.5 cups high-quality Italian tomato puree
3/4 teaspoon fine salt
1/4 cup coconut milk or coconut cream (optional)
1/2 green pepper, chopped coarse
1 handful chopped cilantro or parsley leaves (for garnish)
Directions
Step 1 Cube your tofu or paneer. Keep the pieces about 1.5 inches thick so they have a spongier middle to absorb the flavors when braising. Place a non-stick pan on medium-high heat and add oil. Lightly brown each side so that you have a nice outer texture. For the tofu, you can brown first, then cube if you prefer. Set aside.
Step 2 Place the same pan on medium heat. Add another tablespoon of oil if needed. When hot add the full packet of Moji's Mushroom Masala. Sauté 10-15 seconds until fragrant and then add the the garlic paste along with a splash of water. Sauté another 10-15 seconds until fragrant.
Step 3 Add the tomato puree and salt. Adjust heat to medium-high. Bring to a gentle boil and sauté until the tomato turns a darker red and the oil begins to separate. Stir in the coconut milk and bring to a gentle boil. Adjust salt.
Step 4 Add the paneer and green pepper and stir so that they are well coated. Adjust heat to medium-low and simmer for about 15 minutes until the green pepper is soft and its flavor well penetrated in the sauce. Garnish and serve with rice and yogurt.