Dairy-Free Butter Paneer

Indulge in the creamy, flavorful depths of Dairy-Free Butter Paneer, a plant-based twist on the beloved Indian classic! This recipe swaps traditional paneer with golden, sautéed cubes of extra-firm tofu, creating a protein-packed, dairy-free alternative that's just as satisfying. The rich and velvety sauce is made from a base of aromatic spices like garam masala, turmeric, and cumin, combined with luscious coconut milk and creamy cashew paste for a perfectly smooth texture. Infused with the warmth of ginger, garlic, and a touch of chili, this curry delivers bold, authentic flavors without any dairy. Garnished with fresh cilantro and best served with fluffy basmati rice or warm naan, this easy-to-make, plant-based butter "paneer" is perfect for weeknight dinners or impressing guests. Both vegans and non-vegans alike will adore this comforting and wholesome dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon fresh ginger, minced
• 4 garlic cloves, minced
• 1 cup tomato puree
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 cup full-fat coconut milk
• 0.5 cup cashews, soaked and blended into a paste
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes. Then cut the tofu into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large non-stick pan over medium heat. Add the tofu cubes and sauté them until they are golden brown on all sides. Remove the tofu from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of coconut oil. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onion to the pan and sauté until the onion becomes golden brown, about 5-7 minutes.

Step 5

Add minced ginger and garlic to the pan, and cook for an additional 2 minutes.

Step 6

Stir in the tomato puree, garam masala, turmeric, ground coriander, red chili powder, and salt. Cook the mixture for about 5-7 minutes until the oil begins to separate from the tomato paste.

Step 7

Add the blended cashew paste to the pan and mix well. Slowly stir in the coconut milk, ensuring everything is well combined. Bring the sauce to a gentle simmer.

Step 8

Introduce the sautéed tofu cubes back to the pan, ensuring they're well coated with the sauce. Let the dish simmer for another 5 minutes.

Step 9

Garnish the dish with freshly chopped cilantro and serve it hot with naan or basmati rice for a complete meal experience.

Nutrition Facts

Serving size	(1230.9g)

Amount per serving	% Daily Value*
Calories	2272.4

Total Fat 175.3g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2552.5mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 30.6g	0%
Total Sugars 37.4g
Protein 99.5g	0%

Vitamin D 0IU	0%
Calcium 2981.7mg	0%
Iron 36.6mg	0%
Potassium 3996.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 16.5%

Carbs: 18.1%