Dairy-Free Paneer Baby Corn Gravy
Savor the rich and creamy indulgence of Dairy-Free Paneer Baby Corn Gravy, a plant-based twist on a classic Indian curry! This wholesome recipe swaps traditional paneer with protein-packed tofu and uses velvety coconut milk and cashew paste for a luscious, dairy-free gravy. Infused with aromatic spices like cumin, garam masala, and turmeric, this curry bursts with flavor in every bite. Tender baby corn adds a delightful crunch, while the vibrant tomato-onion base enhances the dish's deep, savory profile. Ready in under an hour, this recipe is perfect for weeknight dinners or special occasions. Pair it with steamed rice or warm naan for a satisfying, vegan-friendly meal that's both hearty and health-conscious.
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Ingredients
- 200 grams Tofu (firm)
- 150 grams Baby corn
- 50 grams Cashew nuts
- 1 large Onion, finely chopped
- 2 medium Tomato, pureed
- 3 Garlic cloves, minced
- 1 inch piece Ginger, grated
- 200 ml Coconut milk
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Coriander leaves, chopped
- 100 ml Water
Directions
Step 1
Cut the tofu into small cubes, about 1-inches, and set aside.
Step 2
Slice the baby corn into 1-inch pieces.
Step 3
Soak the cashew nuts in warm water for 10 minutes and then blend them into a smooth paste using a small amount of water.
Step 4
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to crackle.
Step 5
Add the chopped onions and sauté until they turn translucent.
Step 6
Stir in minced garlic and grated ginger, and sauté for another 2 minutes until the raw smell goes away.
Step 7
Add the pureed tomato and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate.
Step 8
Mix in turmeric powder, red chili powder, and garam masala. Sauté for 1 minute.
Step 9
Add the baby corn and sauté for another 5 minutes.
Step 10
Pour in the water, cover the pan, and let it simmer for 5 minutes, allowing the baby corn to cook through.
Step 11
Stir in the cashew paste and coconut milk, and mix well until combined.
Step 12
Add the tofu cubes and salt. Gently stir to coat the tofu with the gravy.
Step 13
Simmer on low-medium heat for another 5 minutes to let the flavors meld together.
Step 14
Garnish with chopped coriander leaves and serve hot with rice or dairy-free naan.
Nutrition Facts
| Serving size | (1012.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1082.3 |
| Total Fat 70.7g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2810.3mg | 0% |
| Total Carbohydrate 80.9g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 33.4g | |
| Protein 47.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 867.2mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2042.8mg | 0% |
Source of Calories