Can anyone reccomend a good vegan Matar Panneer recipe?!
I LOVE Indian food, and I'm a Vegan!. I recently had Matar Paneer (I wasn't told that Paneer was cheese until AFTER I ate it!.!.!. believe me, my body new it was cheese and gave me hell for it later)
I would love to replicate the dish using something to replace the cheese, like tofu, maybe!.
Does anyone have a good recipe they'd be willing to share!?Www@FoodAQ@Com
I would love to replicate the dish using something to replace the cheese, like tofu, maybe!.
Does anyone have a good recipe they'd be willing to share!?Www@FoodAQ@Com
Answers:
get silken tofu or get soya milk and mix it with lemon juice
here the vegetarian recipe
Ingredients
14 ounces paneer cut into chunks (homemade — use included recipe) or Nanak brand)
15 cashew nuts soaked in water for one hour
1/4 cup vegetable oil
1 medium onion chopped fine
1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed
1 piece fresh ginger, size of a walnut, minced
1 large tomato, chopped
1/2 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas or 1 package frozen peas
Salt and freshly ground pepper to taste
Directions
In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together!.
In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden!. Remove with slotted spoon and set aside to drain on a paper towel!. In remaining oil, saut頣hopped onion until it begins to turn brown!. Do not scorch!.
Add the garlic/ginger paste and fry for 2 minutes!. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates!. (Note: If the sauce is lumpy, pure頩t in a blender, return the pure頴o the pot and continue with the next step!.)
Add the paneer, salt and pepper and peas, and simmer until peas are done!.
just replae it with tofu cubes experimentWww@FoodAQ@Com
here the vegetarian recipe
Ingredients
14 ounces paneer cut into chunks (homemade — use included recipe) or Nanak brand)
15 cashew nuts soaked in water for one hour
1/4 cup vegetable oil
1 medium onion chopped fine
1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed
1 piece fresh ginger, size of a walnut, minced
1 large tomato, chopped
1/2 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas or 1 package frozen peas
Salt and freshly ground pepper to taste
Directions
In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together!.
In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden!. Remove with slotted spoon and set aside to drain on a paper towel!. In remaining oil, saut頣hopped onion until it begins to turn brown!. Do not scorch!.
Add the garlic/ginger paste and fry for 2 minutes!. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates!. (Note: If the sauce is lumpy, pure頩t in a blender, return the pure頴o the pot and continue with the next step!.)
Add the paneer, salt and pepper and peas, and simmer until peas are done!.
just replae it with tofu cubes experimentWww@FoodAQ@Com