I found this recipe in a blog called Pure Vegetarian. I will substitute my Swiss Chard for the spinach. Yes! I still have my fava beans.Ingredients
For the broad beans:
125 ml (1/2 cup) fresh fava beans (removed from the pods)
Boiling water for parboiling
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For the tomato sauce:
2 tomatoes
1 red chili pepper (fresh), seeded
½ tsp cumin seeds
1 tsp coriander seeds
2 Tbsp Bragg liquid aminos (or 1 Tbsp Soy Sauce)
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For the paneer:
450 g/16 oz shortly pressed and diced paneer (from 3 liters/12 cups milk + 1 lemon)
2 Tbsp ghee, butter or oil
¼ tsp hing powder (substitute garlic powder)
(The tomato sauce from above)
½ tsp kala namak powder (black sea salt) Substitute table salt or sea salt
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For the greens:
1 large bok choy (coarsely chopped)
500 ml (2 cups) baby spinach (using my Swiss chard)
1 Tbsp ghee, butter or oil
A good pinch of hing powder
1 Tbsp finely grated ginger
1 green chili, slit
½ tsp Himalayan salt
Method:
Prepare the beans first by parboiling them for a minute to loosen the exterior coating. Then drain and rinse them under cold water, and cut a slit on the outer layer and slip the bean out with your fingers. Discard the skins. Set the beans aside.
Make the tomato sauce by peeling the tomatoes and removing their stems. Combine the tomatoes with the chili and spices in an electric spice mill or food processor to make fine paste. Add the soy sauce and set aside.
Heat up the ghee, butter or oil in a non-stick skillet over a medium heat and add the hing powder. Toss it once or twice with a spatula, and add the paneer dices. Fry them, tossing and turning, until they are golden brown on all sides. Then pour in the tomato sauce. Let the paneer cook in the sauce until the sauce becomes very thick and dry, sticking to the paneer. If you want more sauce, add a little bit whey from cheese making to achieve the desired consistency. Finally, add the kala namak powder and turn off the heat.
While the paneer is cooking in the sauce, heat up 1 Tbsp ghee, butter or oil in another pan or pot. Add the hing powder, grated ginger and chili. Toss the mixture for 20 to 30 seconds with a spatula then add the chopped bok choy stems. Sauté them for a minute or two then add the chopped leaves and the spinach. Sauté the greens for a minute or two, and then add the broad beans and salt. Mix well, and then fold carefully in the tomato sauce infused paneer. Turn off the heat.
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