Moringa Palak Paneer
Moringa Palak Paneer is a simple and comforting recipe that is made using authentic spices and moringa Powder. You can serve this delicious recipe with hot rice, roti, chapatti .
Ingredients
- For Making Moringa Palak Paneer :
Fresh ingredients
- 5-6 cups of baby spinach
- 1 block extra firm tofu, drained and cubed
- 1/2 cup coconut milk
- 2 tbsp coconut oil
- Juice of 1/2 lemon
- 2 medium tomatoes, roughly chopped
- 1/4 bulb fennel, diced
- 1/2 cup cilantro or parsley
- 3 small green chili, seeds removed, diced
Spices:
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp kasuri methi powder/fenugreek leaves
- 2 tbsp moringa powder
- 1 tsp dried ginger powder
- 1 tsp cumin (seeds or ground)
- 1 tsp red chili
- salt to taste
Instructions
- For Making Moringa Palak Paneer :
- Sautée tofu (Paneer) cubes in 1 tbsp of coconut oil until lightly golden.
- Toss every 2-3 minutes to ensure all sides are cooked. Set aside.
- Bring 3 cups of water to boil.
- Add spinach to boiling water to blanch for 2 minutes.
- Drain and rinse with cool water to preserve the bright green color.
- To a blender, add blanched spinach, tomatoes, green chili, cilantro/parsley, and ginger.
- Blend until pureed.
- In a pan, add 1 tbsp coconut oil.
- When the oil is hot, add cumin, red chili, turmeric, and garam masala.
- Let spices sizzle on medium heat for about 2 minutes or until aromatic.
- Then add diced fennel and cook for 3 minutes–the perfect substitute for onions for those following a Jain diet or have a sensitive gut.
- Add spinach puree to pan and stir to combine.
- Mix in coconut milk, lemon juice, salt, kasuri methi powder, and moringa powder.
- Add tofu. Cook for another 5-7 minutes, stirring intermittently.
- Garnish with more cilantro/parsley, lemon slices, and nuts if desired.
- Serve hot with naan, pita, lavash, roti, rice, or any other grain/bread you like!
Relax & Enjoy !
Courtesy / credit :
Priyanka | Pinki’s Palate