Nettle and Tofu (or Paneer) Curry

Nettle and Tofu (or Paneer) Curry

Nettle and Tofu Curry is a nutritious, vegan, and eco-friendly dish that treats stinging nettles as a spinach substitute (often called sisnu in Nepal). The nettles provide a deep green, earthy flavor, while extra-firm tofu adds protein and texture.

Nettle and Paneer Curry, often called Nettle Saag Paneer, is a foraged twist on the classic Indian dish, using stinging nettles as a nutritious substitute for spinach. The young nettles have a richer, slightly earthier flavor that pairs perfectly with soft paneer cheese.

30min

Easy

Not spicy

Ingredients

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Directions

Wearing gloves, remove the leaves from the stems.

Place the nettles in a bowl and pour enough boiling water over them to cover them for a minute to remove their stinging hairs and soften them.

Then pour cold water over the nettles to refresh them.

Drain them.

Chop them finely.

Cut the tofu (or paneer) into small cubes.

Chop the onions and the small green chilies.

Heat the sunflower oil in a pan over medium-high heat.

When everything is hot, add the onions and the small green chilies.

When the onions are translucent, add the tofu (or paneer), the ginger paste, the garlic paste, the red chili powder, the turmeric powder, the coriander powder, the cumin powder, the timur powder (or Sichuan pepper), the garam masala, and the salt. Mix well.