paneer

Kadai paneer

Koostisosad kadai masalale:

2 spl koriandriseemneid
4 kuivatatud tšillit
3/4 tl fenkoli seemneid

Koostisosad kadai masala kastmele:

2 suurt tükeldatud sibulat
2 suurt tükeldatud tomatit
8 india pähklit
1 tl ingveri- ja küüslaugupastat
0.5 tl punase tšilli pulbrit
0.5 kuni 0.75 tl garam masalat
0.75 tl kasuri methit või fenugreek’i lehtesid (põld-lambalääts)
soola
0.5 kuni 1 tl hakitud ingverit
2 spl hakitud koriandrit
õli

võib veel lisada:

1 sibul
64 g paprikat
250 g paneeri

1. Jahvata tšilli, fenkoli ja koriandriseemned. Õli pannile, lisa sibul ja india pähklid. Lisa tomat, prae kuni pudi. Jahuta ja püreesta saadud segu, aseta kõrvale.
2. Samale pannile lisa jälle õli. Prae jälle sibulat ja paprikat. Lisa paneer ja prae 1-2 minutit. Pane kõrvale.
3. Pannile õli, lisa ingveri ja küüslaugupasta, prae kuni toores lõhn läheb ära. Lisa eelnevalt tehtud maitseainesegu, prae 1 min kuni lõhnab.
4. Lisa püreestatud tomatipüree, prae 2 min.
5. Lisa garam masala ja punase tšilli pulber.
6. Lisa 118 kuni 180 ml vett. Natuke soola.
7. Purusta ja lisa kasuri methi. Lisa praetud paneer, paprika ja sibul.
8. Sega, viimasena lisa hakitud ingver ja koriandrilehed.

Retsept siit: https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/

Vegan paneer tikka masala

1 package extra firm tofu (cubed)
3 tomatoes (finely chopped)
1/2 red bell pepper (finely chopped)
1 yellow onion (medium, finely chopped)
1 green bell pepper (medium, cut into1-inchh pieces)
3 garlic cloves (minced)
1 piece ginger (minced)
1 tablespoon oil
237 milliliters water
1 tablespoon chopped cilantro (finely, for garnish)
1 teaspoon fenugreek (dried)
salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fenugreek (ground)
1 teaspoon red chili powder
1 piece cinnamon
2 cloves
1/4 teaspoon ground nutmeg
2 green cardamom pods
59 milliliters plain soy yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon red chili powder
1 tablespoon oil
1 teaspoon lemon juice

  1. Combine all the ingredients listed under marinade in a bowl and whisk until smooth.
  2. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.
  3. Place the marinated tofu and green bell peppers on a foil-lined baking tray and broil for 5minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.
  4. Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch.
  5. Add onions and cook till they turn soft.
  6. Add ginger and garlic, cook for a minute.
  7. Add red bell peppers and cook till they turn soft.
  8. Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy.
  9. Blend the contents of the pan until smooth and transfer it back to the pan.
  10. Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
  11. Add salt and broiled tofu/green pepper cubes and mix well.
  12. Garnish with finely chopped cilantro leaves.

Retsept siit: https://www.onegreenplanet.org/vegan-recipe/recipe-vegan-paneer-tikka-masala/

Vegan saag paneer tofuga

1 block firm tofu
1 teaspoon miso paste (white/yellow)
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1 tablespoon turmeric
1 white onion
2 large garlic cloves
2 inches ginger (piece)
1/2 green chili (medium sized)
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons Garam Masala
450 grams frozen chopped spinach
1 tablespoon fresh coriander (chopped)
250 milliliters soy cream
1 tomato (medium sized)
3/4 teaspoon salt
oil (Splash)

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time. When you are ready to make the curry, transfer the tofu to a waffle iron, panini press or baking tray and cook until firm and golden brown, then chop into pieces, ready to add to the curry
To make the curry, finely chop the onion and fry in a large pan with a splash of oil for 5 minutes, then crush the garlic, finely chop the chili, grate the ginger and add this to the pan, fry on a low heat for a further 5 minutes.
Meanwhile, add the coriander and cumin seeds to a dry frying pan and toast until fragrant and golden brown, transfer to the pestle and mortar and grind until smooth. Then add the spices to the pan along with the garam masala and fry for a further 2 minutes. Add the spinach and 200ml of the soy cream to the pan and simmer for 20 minutes, the curry should be creamy but also quite dry by the end of the cooking time, add the rest of the cream if needed. Then chop the tomato into 8 and add to the pan along with the fresh coriander, and cooked tofu pieces and salt, simmer for a further 5 minutes, then serve up with your choice of sides and enjoy!

Retsept siit: https://www.euphoricvegan.com/2016/02/vegan-saag-paneer-tofu.html