Palak Paneer 2 ways! reaction video | Deadpan Diya #20

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Sharing both versions below…

Diya’s Easy 30 Minute Palak Paneer Recipe

Ingredients – 4 servings
– 500g Paneer, cut into thin rectangles
– 2 tsp neutral oil or ghee
– 2 big bunches raw fresh Spinach leaves (5 cups or so)
– 10 Cashew nuts
– 1 tsp cumin seeds
– 1 inch ginger, crushed or 1 tsp ginger paste
– 2 cloves garlic, crushed
– 1 cup chopped onion
– 1/4 tsp paprika
– 1/2 tsp Turmeric Powder
– 1 tomato, chopped
– Salt to taste
– 1/2 tsp garam masala

To serve:
2 tbsps Greek yoghurt, Coriander, Lemon, Naan

Method
1. On medium heat, add 1 tsp of oil and lightly grill the paneer in a pan until golden brown (about 2-3 minutes on each side on medium heat). Set aside on paper towels.
2. Into the same pan, add a cup of water and throw in the 10 cashews. Once the water simmers add the spinach and lower the heat to medium. Cook the leaves to wilted, then drain the water and transfer spinach and cashews to the blender (don’t blend yet)
3. Add another 1 tsp of oil to the pan and lower the heat. Add the cumin seeds and give them a good stir, then add the ginger-garlic paste and stir well.
4. Add the onion and a pinch of salt and cook until lightly translucent. Add the paprika, and turmeric, and stir. Add tomatoes and cook until you have a mushy texture (add a splash of water if needed)
5. Add the tomato mixture to the blender with the spinach and blend until smooth, then return it to the pan on medium heat (if it’s too dry add a little water)
6. Cook the curry for 5-7 minutes and either mix the paneer in to heat through, or place on top and serve with naan. Enjoy!

460 cals | 30g protein per serve

@chloeevegan Vegan Palak Tofu Recipe

Tofu “paneer”
– 500g firm tofu, pressed, drained and diced
– 1 tbsp olive oil
– 1 tbsp tamari
– 2 tbsp nutritional yeast
– 1 tsp curry powder
– 1 tsp vegetable stock
– Pinch salt and pepper

Curry
– 5 cups spinach
– 1/2 cup cashews, soaked in hot water for 10 minutes and drained
– 1 tbsp olive oil
– 1 brown onion, diced
– 2 cloves garlic, diced
– 1/2 inch ginger crushed or 1 tsp ginger paste
– 1 tsp cumin seeds
– 1 serrano pepper, diced
– 2 tomatoes, diced
– 1/3 cup vegetable broth
– 1/2 cup full-fat coconut milk (plus more if needed)
– Pinch salt and pepper

Masala:
1 tbsp coconut or olive oil
2 tsp curry powder
1 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 tbsp olive oil

garnish:
– coconut yoghurt
– coriander
– toasted cashews

Method
1. Preheat oven to 200°C and line a baking tray.
2. To a deep plate, add the olive oil, tamari, nutritional yeast, curry powder and vegetable stock. Mix well until a paste forms. Dip each piece of tofu in the paste and flip to coat both sides before lining on the baking tray.
3. Bake in the oven for 20 to 25 minutes, turning halfway, or until golden.
4. Heat olive oil in a pan over medium heat.
Add the onion, cumin seeds and serrano pepper and sauté for 4 to 5 minutes or until the onion is translucent. Add the garlic, ginger paste and tomatoes and cook for a further 4 to 5 minutes. Remove from heat.
5. Heat a pot of water over high until boiling.
Add the spinach, mix and blanch for 2 minutes before draining and placing in a bowl of ice-cold water
6. Drain the spinach and add to a high-speed blender with the tomato mix, cashews, vegetable broth, coconut milk, salt and pepper. Blend until smooth, adding a dash more coconut milk if needed.
7. Heat olive oil in a pan over medium heat.
Add the curry powder, garam masala, ground coriander, and ground turmeric and cook for 30 seconds to a minute, or until fragrant. Add the spinach curry and mix well. Cook for 5 minutes to heat and thicken and remove from heat.
8. Top with the tofu “paneer”, coconut yoghurt, coriander and toasted cashews.

#easymeals #DeadpanDiya #viralrecipe #recipereaction #palakpaneer #vegan