Vegan Paneer Baby Corn Gravy

Indulge in the rich and creamy flavors of Vegan Paneer Baby Corn Gravy, a delightful plant-based twist on the classic Indian dish. This recipe swaps traditional paneer with protein-packed firm tofu, creating a luscious texture that pairs perfectly with tender baby corn. The gravy, a heavenly blend of cashews, tomatoes, coconut milk, and aromatic spices like garam masala and cumin, is simmered to perfection for irresistible depth of flavor. Ready in under an hour, this wholesome vegan curry is perfect for weeknight dinners or special occasions. Serve it hot with fluffy basmati rice or soft naan to soak up every drop of this savory, dairy-free delight. Perfect for those seeking plant-based comfort food with a touch of spice!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Firm tofu
• 150 grams Baby corn
• 1 large Onion
• 2 large Tomatoes
• 3 cloves Garlic
• 1 inch piece Ginger
• 10 Cashews
• 200 milliliters Coconut milk
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro
• 150 milliliters Water

Directions

Step 1

Press the firm tofu to remove excess moisture and cut it into cubes. Set aside.

Step 2

Cut the baby corn into halves lengthwise and set aside.

Step 3

Slice the onion finely. Chop tomatoes roughly and keep aside.

Step 4

In a blender, add cashews, roughly chopped tomatoes, ginger, and garlic cloves. Blend until smooth. Add a bit of water if necessary to form a paste.

Step 5

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle.

Step 6

Add sliced onions to the pan and sauté until golden brown.

Step 7

Pour the blended tomato-cashew paste into the pan and mix well. Cook for 5-7 minutes until the oil starts to separate from the paste.

Step 8

Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.

Step 9

Add the halved baby corn, tofu cubes, and water. Stir and cover the pan. Let it simmer for 10 minutes on low heat.

Step 10

Stir in coconut milk and garam masala. Cook for another 5 minutes until the gravy thickens slightly.

Step 11

Taste and adjust salt if needed. Garnish with freshly chopped cilantro.

Step 12

Serve the Vegan Paneer Baby Corn Gravy hot with rice or your choice of bread.

Nutrition Facts

Serving size	(1639.3g)

Amount per serving	% Daily Value*
Calories	2581.5

Total Fat 194.8g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 49.0g
Cholesterol 0mg	0%
Sodium 2547.1mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 24.6g	0%
Total Sugars 54.4g
Protein 82.3g	0%

Vitamin D 0IU	0%
Calcium 699.5mg	0%
Iron 28.3mg	0%
Potassium 3762.4mg	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: 63.3%

Protein: 11.9%

Carbs: 24.8%