VEGAN PANEER CURRY RECIPE

In this recipe, we used 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 in place of paneer for a vegan-friendly paneer curry! This curry is thick and creamy with a kick of spice that flavours the protein block perfectly. 

INGREDIENTS

• Hot water – 2 cups
• Salt – 1 tsp
• Turmeric – 1 tsp
• 1 block of 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸  250g, cut into 2cm cubes.

Marinade:

• Finely ground cashew paste – 3 tbsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Chilli powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Chickpea (Besan) flour – 1 tsp
• Lemon Juice – 2 tsp
• Fenugreek leaves – 1 tsp
• Salt – 1/2 tsp

Gravy:

• Oil – 3tbsp
• Bay leaves – 2
• Finely chopped onions – 1/2 cup
• Ginger garlic paste – 1 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Chili powder – 1/2 tsp

METHOD

Marinade:

1. Add all of the ingredients for marinating to a bowl.
2. Mix well to form a paste.
3. Cut protein block into cubes and add into marinated paste. Tip: Prick protein block gently to absorb masala.
4. Diced onions & capsicums – 1 cup.
5. Add diced onions & capsicums into paste.
6. Marinate Plant protein block, onions and capsicum for 2 – 3 hours.
7. Roast fry marinated protein block & vegetables till it turns golden brown or, bake it at 200°C till it turns golden brown.

Cooking:

1. Add all of the ingredients for gravy on a cooking pan and sauté them well.
2. Add 1/4 cup of Ginger chopped julienne, 2 cups of tomato puree and sauté them well.
3. Add 1/2 tsp of salt, 1/2 tsp fenugreek leaves and stir until the oil separates. Add 3 tbsp of cashew paste, mix well and cook for 5 minutes.
4. Add marinated protein block and vegetables into the pan and stir them well.
5. Add 1 tsp of lemon juice, 1/2 cup of water and cook with pot lid on for 10 minutes on medium heat.
6. Garnish with finely chopped coriander leaves.
7. Serve with rice or indian bread of your choice!