Delicious Palak Paneer gravy, paneer and naan, served in a modern dish

Ingredients 

Curry Paneer

• 8 oz. paneer 
• 2 tbsp. water 
• 2 tbsp. yellow miso 
• 1 tbsp. lemon juice 
• 1 tbsp. nutritional yeast 
• 1 tsp. curry powder 
• 1/2 tsp. salt

Spinach Gravy

• 1 medium onion, roughly chopped 
• 1 tbsp fresh ginger, peeled and minced 
• 2 cloves garlic, minced 
• 2 tsp. cumin 
• 1 tsp. coriander 
• 1/2 tsp. turmeric 
• pinch of cayenne 
• 1 medium steak tomato 
• 5 cups loosely packed spinach 
• 2 tsp. garam masala 
• 1/2 tsp. salt

Everything Else

• 2 tbsp. avocado oil, divided 
• 4 pieces of vegan naan 
• a few sprigs of cilantro 
• 2-3 green onions, chopped 
• 2-3 tbsp cashew cream

In a large frying pan heat oil over medium heat. Add onions and sauté until translucent – about ten minutes. Add garlic and ginger and sauté for 2 more minutes. Add spices, stirring to coat vegetables. You may need to add a couple of tablespoons of water to get spices fully incorporated. Stir in the chopped tomato and remove from heat.

In a food processor or blender, puree the onion/tomato mixture with spinach. You can use a store bought Palak Paneer Gravy as well. Return to sauté pan and add marinaded Paneer. Cook for 5 more minutes.

Lightly brush olive oil on all 4 pieces of naan. Cook for 5 minutes. Remove from oven and spread a thin layer of palak paneer on each piece of naan. Bake for 8-10 more minutes. Remove from oven and top with cashew cream, green onions, and cilantro. Serve immediately.

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