Make paneer bhuraji and tikka masala gravy according to directions.
Char poblano peppers on open flame of stove or under the boiler. Once blackened, transfer them to zip lock bag or a bowl covered with plastic wrap. Let them steam for 10-15 minutes.
Pre-heat oven to 350 degrees.
Remove the blackened skin from peppers. Make a slit in middle and remove seeds. Stuff peppers with paneer bhuraji. Transfer them to a baking dish and bake them for 10 to 15 minutes until peppers and filling is warmed through.
To serve, pour about half a cup of gravy on individual serving plate and top with stuffed pepper. Serve with a nan and/or rice.
1 tablespoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
1 teaspoon sugar
1 teaspoon salt or to taste
½ cup heavy cream
1 tablespoon chopped cilantro, for garnish
Directions
Heat oil or butter in a wok or a frying pan, 2 minutes. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
Add peas, paneer and stir to combine with sauce. Cover the wok or pan and let peas cook until tender, 4 to 5 minutes.
Add heavy cream, stir and adjust the seasoning. Let mutter paneer cook with sauce for 3 minutes, stirring occasionally so that sauce does not stick to bottom.
Garnish with cilantro and serve warm with Nan or Paratha.
Notes
If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
Heat oil or butter in a wok or a frying pan until simmering. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy cook for another 2 minutes.
Garnish with cilantro and serve warm with Nan or Paratha.
Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
Heat oil or butter in a wok or a frying pan until simmering. Sauté shallot, green chili, garlic, and ginger with spices until fragrant, about 3 minutes. Add tomato paste and sauté for a minute. Add pumpkin or squash puree, kasuri methi, lime or lemon juice and stir to combine everything. Season with salt and let it cook for 2 to 3 minutes.
Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy and paneer cook for another 2 minutes.
Garnish with cilantro and serve warm with Nan or Paratha.
2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno or serrano pepper, roughly chopped
2 cloves garlic
2 tablespoons canola or coconut oil
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
½ teaspoon ground cumin
½ cup almond or any nut milk
1 tablespoon kasoori methi (dry fenugreek leaves)
1 teaspoon salt or to taste
1 teaspoon raw sugar or ½ teaspoon honey
Directions
Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl. Let it stand for 30 minutes to an hour.
Combine tomato sauce, almond butter, almond milk, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat 2 tablespoons oil in a wok or a wide heavy bottomed pan. Stir fry tofu, until golden brown, 4 to 5 minutes. Remove from a wok or a pan with a slotted spoon on a paper towel lined plate to remove excess oil. Keep the extra oil in wok or pan.
Heat 2 tablespoons oil in same wok or pan until simmering. Add tomato sauce mixture and stir to combine with oil. Add spices, kasuri methi, and season with salt. Stir to combine everything. Let the gravy cook for 2-3 minutes. Add stir fried tofu and stir to combine with gravy. Cover the pot and let gravy and tofu cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Garnish with cilantro and serve with vegan flat bread or rice.
Notes
To make this recipe nut less, replace nut butter and milk with ½ cup silken tofu.
