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
*Tip: Soak protein block in turmeric salted water to soften for at least 15 minutes.
Other Ingredients:
- 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
Method:
- Add all the ingredients in the "other ingredients" section to form a paste
- Add soaked plant protein cubes into paste.
- Prick the plant protein cubes with a toothpick to absorb flavours
- Add diced onions & capsicums into paste.
- Marinate plant protein in the paste for 2 – 3 hours.
- Pre-heat the oven at 200°C and bake marinated plant protein & vegetables till golden brown
- 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
Cooking Method:
- Heat up oil in pan.
- Add the above ingredients for gravy and sauté well for at least 10 minutes.
- Add 1/4 cup of grated ginger, 2 cups of tomato puree and sauté them well.
- 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.
- Add marinated plant protein and vegetables into the pan and stir them well.
- Add 1 tsp of lemon juice, 1/2 cup of water and cook with pot lid on for 10 minutes on medium heat.
- Garnish with finely chopped coriander leaves
Serve this creamy Vegan Paneer Curry with rice or Indian bread of your choice!