Raw Vegan Palak Curry and Paneer

Step 1: Prepare the Palak Curry Base

Combine the tomatoes, 1/2 onion, 2 tablespoons olive oil, 2 teaspoons cumin, 1 teaspoon ginger powder, 1/4 teaspoon turmeric, 1/2 teaspoon asafoetida powder, 1 teaspoon garam masala, 1/4-1 teaspoon chili powder, a pinch of garlic, and a pinch of salt in a food processor. Blend until a smooth, uniform paste forms.

Step 2: Add Spinach and Blend

Add the 2-3 cups of spinach to the food processor with the blended mixture. Continue to blend until the spinach is fully incorporated, and the mixture is smooth and vibrant green.

Step 3: Dehydrate the Palak Curry

Spread the palak curry mixture evenly onto a dehydrator tray lined with a non-stick sheet. Dehydrate for 3-5 hours, or until it reaches your desired consistency and texture.

Step 4: Prepare the Pine Nut Base for Paneer

In a clean food processor, blend 1/2 cup pine nuts, 1/4 cup water, the juice of 1 lemon, 1/2 teaspoon apple cider vinegar, a pinch of garlic, and a pinch of salt until a smooth, creamy paste is formed. Transfer this mixture to a separate bowl.

Step 5: Dissolve Agar Powder

In a small saucepan, dissolve 1 1/2 tablespoons of agar powder in 1 cup of boiling water. Stir continuously over heat until the agar powder is completely dissolved and the mixture is clear.

Step 6: Cool the Agar-Agar Solution

Remove the agar-agar solution from heat and allow it to cool down to below 40°C (≈105°F) (approximately 105°F) (104°F (≈40°C) (approximately 40°C)). This is crucial to maintain the raw properties of the pine nut mixture when combined.

Step 7: Combine Paneer Components

Once the agar-agar solution has cooled, gently fold the pine nut mixture (from Step 4) into the agar-agar solution until they are thoroughly combined.

Step 8: Set the Vegan Paneer

Pour the combined paneer mixture onto a plate or into a shallow mold. Allow it to cool and stiffen completely, which typically takes about 30 minutes at room temperature or in the refrigerator.

Step 9: Cut and Season Paneer

Once the paneer is firm, carefully cut it into small, uniform cubes. Lightly sprinkle the paneer cubes with olive oil and apple cider vinegar for added flavor and to prepare for dehydration.

Step 10: Dehydrate the Paneer

Place the seasoned paneer cubes on a dehydrator tray. Dehydrate for 30 minutes to achieve a slightly firmer texture and enhance their flavor.

Step 11: Assemble and Serve

Combine the dehydrated palak curry with the prepared vegan paneer cubes. Gently mix them together and serve immediately.

• Ensure the agar-agar mixture cools sufficiently (below 40°C / 104°F) before adding the pine nut mixture to maintain the raw integrity of the other ingredients.

• Adjust chili powder to your preferred spice level.

• For a deeper flavor, you can dehydrate the palak curry for longer, up to 8 hours, until it reaches a chewier consistency.

• Serve the Palak Curry with raw crackers, a side salad, or cauliflower rice for a complete meal.

• For a non-raw version, the palak curry can be gently warmed before serving, and the paneer can be pan-fried lightly after dehydration for a different texture.