I added ginger paste to a salsa I made yesterday and I simmered that for a bit, added the masalas, added frozen spinach and cooked it until it was soft then I used the immersion blender to make it smooth, then I added the tofu and simmered it for quite a while to bring it all together and wait for the brown rice
the salsa was just roasted chilis, tomatoes, cilantro and lime juice
My wife is allergic to alliums so this is no onion, no garlic but it would have been great if there were roasted onions in the salsa and I used ginger garlic paste.
Yummm, that looks amazing! Indian curries are sooo good. I’ve made a few, but never a spinach one. It’s been on my list of things to make, but I think I’d go with palak aloo and do the tofu in a coconut makhani sauce.
The one thing I really haven’t got a good handle on is naan, or roti. I guess there is a restaurant near me that does vegan roti, but I should really try and figure out a way to do it myself.
Damnit, now I want Indian food! xD
I had a lot of practice and can make chapatis and rotis no problem, I’ll make some tomorrow and post about my process. My real dream is to get the rotimatic to add to my robot collection lol https://rotimatic.com/.
Naan is a bit harder because to do it right first I need to make yogurt and it really comes out best in a tandoor. Whenever I make soy yogurt I end up eating it all before I use it in naan, but to that point I’m going to soak some soybeans now so I can have some in 3 days.
One of the users in the discord suggested soaking the tofu in lemon juice to give it a bit of the paneer sourness and I will definitely do that next time. I have a bunch of fresh lemons too because it’s citrus season here and they’re falling off everyone’s trees now.
That rotimatic is amazing. There’s no way there’s room for it on my counter, though. XD
I’ve never made any soy stuff myself. I usually just buy prepackaged tofu. I’ve been meaning to give it a shot for a while, but it’s a little intimidating, so I haven’t got around to it just yet. I guess if I go for making naan I’d have to learn both!
I like the idea of the citric acid to kinda get that lactic tang. I guess you could probably also just use lactic acid? Although that’s something you’d probably have to buy a bunch of online. Lemme know how your tofu-neer comes out with the lemon!
Looks like disgusting peasant food, which can pretty much only mean its absolutely fucking delicious
