Vegan Mutter Paneer

Elevate your plant-based cooking game with this flavorful Vegan Mutter Paneer, a dairy-free twist on the classic Indian favorite. In this recipe, firm tofu takes center stage as the creamy, protein-packed alternative to paneer, perfectly complemented by tender green peas in a rich, spiced tomato and coconut milk gravy. Fragrant cumin seeds, garam masala, and fresh ginger infuse every bite with authentic Indian flavor, while the velvety coconut milk provides a luscious, dairy-free finish. This easy, one-pan dish is ready in under 40 minutes, making it perfect for weeknight dinners or a comforting feast with naan or basmati rice. Satisfying, wholesome, and entirely vegan, this recipe is a must-try for plant-based foodies and lovers of Indian cuisine.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Tofu, firm
• 200 grams Frozen or fresh green peas
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 3 cloves Garlic cloves, minced
• 1 inch piece Ginger, grated
• 200 milliliters Coconut milk
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

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

Step 2

Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the chopped onions and sauté until they are translucent.

Step 5

Add the minced garlic and grated ginger, and sauté for 2 minutes until the raw smell disappears.

Step 6

Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.

Step 7

Stir in the coconut milk and let it simmer for 3-4 minutes.

Step 8

Add the green peas and allow them to cook in the sauce for about 5 minutes (3 minutes if using frozen peas).

Step 9

Return the tofu to the pan and gently mix it into the sauce.

Step 10

Add garam masala and let the curry simmer for an additional 3-4 minutes to blend the flavors.

Step 11

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

Nutrition Facts

Serving size	(1072.4g)

Amount per serving	% Daily Value*
Calories	1171.0

Total Fat 61.6g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2505.7mg	0%
Total Carbohydrate 91.0g	0%
Dietary Fiber 25.7g	0%
Total Sugars 37.6g
Protein 78.4g	0%

Vitamin D 0IU	0%
Calcium 2922.0mg	0%
Iron 20.8mg	0%
Potassium 2439.8mg	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: 45.0%

Protein: 25.5%

Carbs: 29.5%