Dairy-Free Paneer Sabji

Enjoy a flavorful twist on a classic Indian dish with this Dairy-Free Paneer Sabji, a vibrant, plant-based recipe that swaps traditional paneer for protein-packed tofu. This comforting curry features creamy coconut milk, aromatic spices like garam masala and turmeric, and fresh veggies like tomatoes and green bell peppers for a satisfying, wholesome meal. The tofu effortlessly absorbs the rich blend of spices, creating a velvety, dairy-free dish that pairs beautifully with steamed rice or warm naan. Perfect for vegans, vegetarians, or anyone looking for a healthy, allergy-friendly alternative to traditional paneer sabji, this recipe comes together in just 40 minutes, making it a great option for weeknight dinners or casual gatherings.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 ml Coconut milk
• 1 medium, finely chopped Onion
• 2 medium, finely chopped Tomatoes
• 1 medium, chopped Green bell pepper
• 1 inch piece, minced Ginger
• 3 minced Garlic cloves
• 2 slit Green chilies
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 2 tablespoons, chopped Cilantro
• 2 tablespoons Oil
• 1 teaspoon (or to taste) Salt
• 100 ml Water

Directions

Step 1

Start by draining and pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.

Step 2

Heat oil in a non-stick pan over medium heat. Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.

Step 3

Add the chopped onions and sauté until they turn translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic, ginger, and green chilies, sautéing for an additional 2 minutes until the raw smell disappears.

Step 5

Add the chopped tomatoes and cook until they soften and start to break down, about 5 minutes.

Step 6

Stir in the turmeric powder, coriander powder, and salt. Cook for another minute until the spices are well incorporated.

Step 7

Add the tofu cubes and gently stir to coat them with the spice mixture, being careful not to break the tofu.

Step 8

Pour in the coconut milk and water, stirring gently. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the tofu to soak in the flavors.

Step 9

Add the green bell pepper and cook for another 3-4 minutes, until the pepper is tender but still retains some crunch.

Step 10

Finish off with garam masala and mix well. Adjust seasoning with more salt if necessary.

Step 11

Garnish with fresh chopped cilantro and serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(1365.0g)

Amount per serving	% Daily Value*
Calories	873.1

Total Fat 50.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2508.8mg	0%
Total Carbohydrate 74.0g	0%
Dietary Fiber 17.1g	0%
Total Sugars 38.5g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 802.0mg	0%
Iron 13.0mg	0%
Potassium 2251.5mg	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: 47.7%

Protein: 21.3%

Carbs: 31.0%