Slow Cooker Vegan Saag Paneer #vegan #vegetarian #food #easy #noodle

This moderate cooker veggie lover saag paneer may not be pretty, however it's so delightful.

I love Indian nourishment so much and despite the fact that 23 and Me guarantees me that the greater part of my family line originates from Europe, I swear I have a smidgen of Indian in my blood. With as much as I make it, that is gotta be to some degree genuine.

At any rate, the magnificence of being an Italian/Danish lady attempting to cook Indian food is that I'm not indebted to any family conventions. A large portion of my plans originate from cookbooks and my companion Harnoor's family that I've put my own turn on. This saag paneer is a more advantageous take than what you would discover all things considered eateries; it's sans ghee and the extravagance originates from canned coconut milk.

At the point when we were living in Sacramento, I requested Saag Paneer at any rate a couple of times each month. We had an Indian eatery only a couple of squares from our condominium and it was my preferred treat on evenings I didn't want to cook. Which, following an hour drive home, was most weeknights. Our request was nearly precisely the same inevitably: a vegetable biryani for BL, saag paneer for me and additional naan for the two of us.

Also try our recipe : CABBAGE ROLLS WITH WILD RICE MUSHROOM STUFFING #vegetarian #dinner

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 3 tablespoons grated fresh ginger
• 2 tablespoons garam masala
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard seeds
• 1 thai chili, seeded and chopped
• 2 pounds frozen chopped spinach, thawed and drained
• 1 (14 ounce) can full-fat coconut milk
• 1 cup tomato sauce
• 1 teaspoon salt
• 1 (14 ounce) package extra firm tofu, drained and pressed
• 2 teaspoons cornstarch
• rice and naan, for serving

INSTRUCTIONS

1. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add in the garlic, ginger, spices and thai chili and cook another 1-2 minutes until spices are toasted and fragrant. Remove from heat and place in the base of a food processor.
3. Add the spinach leaves to the food processor and pulse to chop the spinach.  You may need to do this in batches depending on the size of your food processor; I do it in two batches.
4. Place the chopped spinach and spice mixture to the base of a slow cooker along with the coconut milk, tomato sauce and salt. Cook on high for 4 hours or low for 6 hours.
5. 30-60 minutes before serving; dice the tofu and toss with the cornstarch until coated. Heat the remaining tablespoon of olive oil in a large skillet over medium heat until golden brown. Add the tofu to the spinach mixture and cook. Season to taste, as needed, and serve with rice and naan.

Source : bit.ly/3bNE2JJ

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