Dairy-Free Paneer Butter Masala

Indulge in the creamy, flavorful goodness of Dairy-Free Paneer Butter Masala, a plant-based twist on a classic Indian favorite. This recipe swaps traditional paneer with golden-fried tofu and uses a luscious coconut milk and cashew paste blend to create a velvety, dairy-free curry sauce. Aromatic spices like garam masala, turmeric, and cumin add depth to the dish, while the naturally sweet and tangy tomato base ties everything together. Perfectly paired with fluffy basmati rice or warm vegan naan, this comforting, crowd-pleasing dish is ready in under an hour and is ideal for anyone seeking a delicious vegan or lactose-free Indian meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 400 grams tomatoes, pureed
• 50 grams raw cashews, soaked in hot water
• 200 ml water
• 150 ml coconut milk
• 1 teaspoon garam masala
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Press and cube the firm tofu into 1-inch pieces and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the tofu cubes and fry until they are golden brown on all sides. Remove and set aside.

Step 3

In the same pan, add the remaining tablespoon of coconut oil. Add the finely chopped onion and sauté until it becomes translucent.

Step 4

Add the ginger-garlic paste and cook for about 2 minutes until the raw smell disappears.

Step 5

Add the tomato puree to the pan and cook on medium heat until the oil starts to separate from the tomato mixture.

Step 6

Meanwhile, drain the soaked cashews and blend them with water to make a smooth cashew paste.

Step 7

Add the cashew paste to the pan and mix well with the tomato mixture. Cook for 2-3 minutes.

Step 8

Stir in the coconut milk and mix until well blended.

Step 9

Add garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar. Stir to combine and let the sauce simmer for 5-7 minutes.

Step 10

Add the fried tofu cubes into the sauce, ensuring they are well coated. Allow it to cook for another 5 minutes so the flavors marry.

Step 11

Garnish with fresh coriander leaves and serve hot with vegan naan or rice.

Nutrition Facts

Serving size	(1413.7g)

Amount per serving	% Daily Value*
Calories	1189.7

Total Fat 70.8g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2583.5mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 15.9g	0%
Total Sugars 49.0g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 816.6mg	0%
Iron 19.3mg	0%
Potassium 3227.8mg	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: 49.5%

Protein: 19.2%

Carbs: 31.4%