Vegan Paneer Butter Masala

Indulge in the rich, creamy flavors of Vegan Paneer Butter Masala, a plant-based twist on the beloved Indian classic! This recipe swaps traditional paneer for golden-brown cubes of firm tofu, perfectly paired with a luscious cashew and coconut cream-based gravy. Spiced with aromatic garam masala, cumin, and turmeric, and brightened by a touch of tomato puree and cilantro, this dairy-free delight offers the comforting warmth of authentic Indian cuisine without the use of animal products. Ready in just 45 minutes, this gluten-free recipe is perfect for a cozy weeknight dinner or a show-stopping addition to your vegan meal repertoire. Serve it alongside fluffy naan or fragrant basmati rice for the ultimate crowd-pleaser!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Firm tofu
• 2 tbsp Oil
• 1/2 cup Cashews
• 1/2 cup Hot water
• 1 medium, chopped Onion
• 1 cup Tomato puree
• 1 tbsp Ginger garlic paste
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 cup Coconut cream
• 1 tsp or to taste Salt
• 1 tsp Sugar
• 2 tbsp, chopped Cilantro

Directions

Step 1

Cut the firm tofu into cubes. Heat 1 tablespoon of oil in a skillet over medium heat and lightly fry the tofu pieces until they are golden brown on all sides. Remove from the skillet and set aside.

Step 2

Soak the cashews in hot water for about 10 minutes. Blend soaked cashews with the soaking water until smooth to make a cream. Set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds.

Step 4

Add chopped onion and saute until they turn golden brown.

Step 5

Stir in the ginger garlic paste and cook for another minute.

Step 6

Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Step 7

Add garam masala, coriander powder, turmeric powder, chili powder, and salt to the skillet. Stir well and let the spices cook for a minute.

Step 8

Add the cashew cream, coconut cream, and sugar to the tomato mixture. Mix well and let it simmer for 5 minutes.

Step 9

Gently fold in the tofu cubes into the gravy. Let it simmer for another 10 minutes, allowing the tofu to absorb the flavors.

Step 10

Check the seasoning and adjust salt if necessary.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with vegan naan or steamed rice.

Nutrition Facts

Serving size	(1175.1g)

Amount per serving	% Daily Value*
Calories	1654.1

Total Fat 99.0g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2606.0mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 94.7g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 806.1mg	0%
Iron 18.1mg	0%
Potassium 2823.0mg	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: 50.3%

Protein: 14.6%

Carbs: 35.2%