Vegan Indian Week Day 4: Alu Phul Gobhi Paneer Sabji

Fried Cauliflower with Potatoes and Vegan Paneer

As my attempt to make my own paneer (see my post Vegan Lox and a Schmear) failed into a cream cheese, I took the easy route and bought some fermented tofu.

There are 3 fermented soy products i know (aside from soy yogurt), the Japanese natto, soy beans fermented with a bacterium of the same name, the Indonesian tempeh, fermented soybeans pressed to a cake, and fermented tofu originating from the Great China cuisine.

Compared to paneer, regular tofu can taste a little stale, not on its own though because there are quite some connoisseurs out there recognizing the minuscule differences in the delicate flavor.

I was surprised therefore how close to the Indian original in this recipe the flavor of the fermented tofu variant was.

as close as it gets to paneer, my plan B

Enough talking, ones belly does not fill itself without help.
Preparation and cooking time is 30 minutes.
Today’s ingredients for 4-6 servings:

guys, lets get the job done

2 T. olive oil
½ t. black mustard seeds
2 fresh chillies, chopped, seeds removed
1 T. freshly grated ginger
2 indian laurel leaves
1 t. curcumin
1 t. coriander seeds
1 t. cinnamon powder
600 ml water
6 small potatoes, chopped into cubes
350 g fermented tofu, chopped into cubes
1 middle sized cauliflower
2 t. salt
½ t. garam masala
2 T. freshly chopped parsley

Heat some oil on medium and add the black mustard seeds, put the lid on to keep them in place.

sorry, no to the moon for you guys

If they stop popping, add chillies, ginger and indian laurel leaves.

the ginger gets brown qick

Stir for 30 seconds. Add all spices except salt and garam masala, immediately pour the water in.
Bring to boil on big flame, stir gently and reduce heat.

Dont wait too long with the water or the spices could get burned

While the liquid masala is simmering, fry potato cubes in a little oil, then set aside.

i don’t peel for added silicic acid which is good for flexible fascia, you decide

Fry the fermented tofu til golden brown, then drain.

bastards from another mother

Then fry the cauliflower til slightly brown and partially cooked.

they will get another 5 minutes in the liquid masala, slightly brown is enough

Add the cauliflower to the liquid masala, cover and cook for aditional 5 minutes on small flame.

cauliflower should be al dente

Then add the fried tofu and potatoes and cook for another 3 minutes.

Add the salt and the garam masala, sprinkle with fresh parsley, stir and serve hot.
bon appétit!