Palak Paneer with Roasted Tofu-100 people
Leaf spinach, frozen 12 kg
Tofu, firm, diced 2 kg
Tikka spice 300 g
Curry, mild 100 g
Yellow onion 2 kg
Ginger, freshly grated 100 g
Stock leaves approx. 20 pcs
Cinnamon 50 g
Cured cloves approx. 10 pcs
Turmeric 30 g
Celery, sliced 1 pc
Coconut milk 4 l
Tomato puree 300 g
Tomato paste 2 l
Apple cider vinegar 4 tbsp
Powdered broth 200 g
Mango chutney 4 dl
garlic, pressed or chopped 250 g
Rapeseed oil 1 dl
Water 4 l
Gör så här:
Chop the onion into wedges and thinly slice the celery.
Fry on high heat in a large saucepan with rapeseed oil.
Move the saucepan to a plate with a slightly lower heat or lower the existing heat.
Add all the garlic, ginger and all other spices, and tomato paste.
Fry for a while and then add in the spinach.
Then let simmer together with crushed tomatoes, stock, broth, and water.
In the meantime, fry the cubed tofu in rapeseed oil or margarine, in a pan or the oven at 200 degrees for about 20 minutes.
The tofu should be properly crispy on the surface, then it can go into the pot.
Finish with chutney and coconut milk. You can add as much as you see fit for perfect creaminess. Season with salt and curry. The court does not need to be cleared.
Served with basmati rice and chutney
Recipe by Magnus Naess