Palak Paneer Naan Pizza
Sarah McMinn – My Darling Vegan – Recipe Source
Description
This Vegetarian Palak Paneer Pizza on Naan is a fun and delicious way to get more spinach in your diet while reimagining a class of Indian cuisine.
Ingredients
- 2 sheets Atoria’s Family Bakery Naan
- 2 tablespoon cooking oil
- 10 oz. extra firm tofu, cut into 1/2 inch cubes
- juice of 1/2 lemon
- 2 tablespoons nutritional yeast
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup water
- 4 cups loosely packed spinach
- 1/2 yellow onion, roughly chopped
- 2 cloves garlic
- 1 tablespoon fresh ginger, peeled and chopped
- 1/4 cup raw cashews
- 1 Serrano pepper, seeded
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 cup cashews
- 1/4 cup water
- juice of 1/2 lemon
- 1 clove garlic
- pinch of salt
Directions
- Preheat the oven to 425F.
- In a large cast iron skillet, heat 2 tbsp. of cooking oil over medium heat.
- Combine tofu with the remaining paneer ingredients. Toss to coat.
- Add tofu to the hot skillet and sauté lightly, stirring occasionally, for 5 minutes.
- While tofu is sautéing, combine the ingredients for the spinach curry in a blender.
- Blend until smooth.
- Add to the sautéing tofu. Cover and cook for 10-12 minutes until garlic and onions are fragrant and the sauce has thickened.
- Salt, to taste.
- Combined the ingredients for cashew cream in a blender and blend until completely smooth.
- Bake the Naan for 5 minutes. Once slightly crispy, remove from oven and top with the Palak Paneer.
- Drizzle cashew cream over the top and serve immediately.
Nutrition
- Serving Size: 2 pizzas