Dairy-Free Paneer Makhani

Experience the luxurious flavors of **Dairy-Free Paneer Makhani**, a plant-based twist on the classic Indian dish that’s rich, creamy, and bursting with aromatic spices. This recipe swaps traditional paneer for golden, sautéed firm tofu, delivering a protein-packed alternative that mimics the texture perfectly. A velvety sauce made with tomato puree, cashew cream, and coconut milk is infused with fragrant garam masala, coriander, and turmeric, creating a dairy-free curry that’s both comforting and indulgent. Highlighted by the smoky notes of kasuri methi and the freshness of chopped cilantro, this vibrant dish is easy to prepare in just 45 minutes. Perfectly paired with steamed rice or warm, dairy-free naan, this recipe is ideal for vegans, lactose-intolerant eaters, or anyone seeking a wholesome, flavorful dinner option.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 2 tablespoons Coconut oil
• 1 medium, chopped Onion
• 3 minced Garlic cloves
• 1 inch, grated Ginger
• 400 grams Tomato puree
• 100 grams Cashew nuts
• 200 ml Water
• 200 ml Coconut milk
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons, chopped Cilantro leaves

Directions

Step 1

Press the firm tofu to remove excess water, then cut it into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a pan over medium heat and add the tofu cubes. Sauté until they are golden on all sides, about 5-7 minutes. Remove and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of coconut oil. Add chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 5

Add tomato puree and let it simmer on medium heat for 5 minutes, stirring occasionally.

Step 6

Meanwhile, blend the cashew nuts with water until smooth to make a cashew cream.

Step 7

Add the cashew cream to the tomato mixture, followed by coconut milk, garam masala, coriander powder, turmeric powder, red chili powder, and salt. Stir to combine.

Step 8

Let the sauce simmer for 10 minutes, allowing it to thicken and reduce slightly.

Step 9

Add the sautéed tofu cubes to the sauce and gently mix to coat the tofu evenly with the sauce.

Step 10

Crush the kasuri methi between your palms and add it to the curry along with the sugar. Mix well and simmer for another 3 minutes.

Step 11

Garnish with chopped cilantro leaves before serving.

Step 12

Serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(1553.4g)

Amount per serving	% Daily Value*
Calories	1522.8

Total Fat 96.1g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3235.6mg	0%
Total Carbohydrate 126.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 56.5g
Protein 70.4g	0%

Vitamin D 0IU	0%
Calcium 878.6mg	0%
Iron 20.2mg	0%
Potassium 3700.3mg	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: 52.3%

Protein: 17.0%

Carbs: 30.7%