Dairy-Free Kadhai Paneer

Discover the vibrant, plant-based twist on a classic Indian favorite with this Dairy-Free Kadhai Paneer recipe. Made with tender cubes of firm tofu—perfectly absorbing the bold, aromatic spices—and creamy coconut yogurt, this dish delivers all the rich, savory flavors you love without any dairy. The colorful medley of red and green bell peppers, combined with a fragrant blend of cumin, coriander, and garam masala, creates a visually stunning and deliciously wholesome meal. Ready in under an hour, this vegan-friendly kadhai paneer pairs beautifully with warm naan or steamed basmati rice, making it an irresistible addition to your dinner table. Enjoy the perfect balance of spice, texture, and creaminess in every bite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Firm Tofu
• 120 ml Coconut Yogurt
• 2 medium Onion
• 3 medium Tomato
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 2 teaspoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 0 to taste Salt
• 3 tablespoons Oil
• 2 tablespoons Fresh Coriander
• 100 ml Water

Directions

Step 1

Cut the firm tofu into cubes and set aside.

Step 2

Slice the onions and bell peppers into thin strips. Chop the tomatoes finely.

Step 3

Crush the coriander seeds coarsely, using a mortar and pestle.

Step 4

Heat 2 tablespoons of oil in a large kadhai or wok over medium heat.

Step 5

Add the cumin seeds to the hot oil until they start to splutter.

Step 6

Add the sliced onions and sauté until they become translucent.

Step 7

Stir in the ginger and garlic paste and sauté for another 2 minutes until fragrant.

Step 8

Add the coriander seeds, red chili powder, turmeric powder, and a pinch of salt. Mix well.

Step 9

Add the chopped tomatoes and cook until they soften and release their juices.

Step 10

Add the tofu cubes to the mixture, gently tossing to coat them with the spices.

Step 11

Add the red and green bell peppers, and stir-fry for 5 minutes on high heat.

Step 12

Lower the heat, add coconut yogurt, and water, stirring gently to combine.

Step 13

Cover the kadhai and let the tofu simmer for 10 minutes on low heat until the flavors meld.

Step 14

Stir in the garam masala and adjust the salt to taste.

Step 15

Garnish with freshly chopped coriander leaves and serve hot with naan or rice.

Nutrition Facts

Serving size	(1667.5g)

Amount per serving	% Daily Value*
Calories	1294.0

Total Fat 70.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 6928.3mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 68.4g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 897.0mg	0%
Iron 15.2mg	0%
Potassium 2815.0mg	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: 45.7%

Protein: 17.2%

Carbs: 37.1%