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Low FODMAP Palak Paneer
Tofu/Potatoes:
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2 tsp garlic infused olive oil
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2 potatoes, cubed
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200g tofu, cubed
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1/4 tsp iodised salt
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1/2 tsp cumin
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1/2 tsp garam masala
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1/2 tsp asafoetida
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1/2 tsp cayenne pepper
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1/2 tsp nutritional yeast
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Pinch kala namak
Spinach Gravy:
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75g fresh spinach
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1/4 cup water
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1/4 cup almond milk
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1/2 tsp asafoetida
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1 tsp ginger, minced
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1 tomato
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1/4 tsp salt
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1 tsp sugar
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2 Tbsp macadamia nuts
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1/2 tsp garam masala
Method:
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Cook potatoes until about 3/4 cooked and set aside.
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Mix tofu/potato spices (without oil) in a container, add tofu and potatoes and toss until thoroughly coated.
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Heat garlic oil in a heavy saucepan over medium heat and cook tofu/potatoes until starting to become golden and aromatic.
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Meanwhile, add all gravy ingredients, except garam masala to blender and blend until smooth.
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Pour gravy onto tofu and potatoes, season with remaining garam masala and cook for 10-15 minutes until potatoes are fully cooked.
Cooking Tip:
Macadamia cream can be made by blending soaked macadamias with water until smooth. I'm still perfecting the naan recipe so y'all will have to wait on that!