Vegan Paneer Masala

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Smart balance light buttery spread

  Margarine-like spread

  3 tbsp or 42g

• Cashew nuts

  Nuts, raw

  3 tbsp or 26g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  3 clove or 9g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Fenugreek seed

  Spices

  1 tbsp or 11g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Plain, clean water

  2 cup or 473g

• Cornstarch

  2 tbsp or 15g

Directions

1. Place cashews in a bowl of hot water and soak for 1 hour. Drain, then grind into a paste using a mortar and pestle or food processor with a little water. Set aside.
2. Puree diced tomatoes in a blender. Set aside.
3. Grind ginger and garlic cloves together into a paste. Alternatively, you can use a food processor or blender. Set aside.
4. Cook rice in a rice cooker or on stovetop according to package directions. While rice is cooking (around 20 minutes), begin making the masala.
5. Heat oil and butter in large skillet or wok. Add a couple of bay leaves and simmer for a minute or so until the oil becomes fragrant. Discard bay leaves.


6. Add ginger-garlic paste and red chili powder. Stir well. Add the tomato puree and saute on medium heat, stirring frequently.


7. Add cashew paste and stir thoroughly. Add coconut milk, stir and simmer over medium heat.


8. Add diced jalapeno, salt, cumin, coriander, nutmeg, cinnamon and stir. Continue to simmer for about 10 minutes.


9. Cube tofu and add it in, stir and cook until well-heated. Add corn starch and stir just until sauce starts to thicken.


10. Garnish with cilantro. Serve over rice and enjoy!

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