Vegan Paneer Gravy

Dive into the creamy indulgence of Vegan Paneer Gravy, a plant-based twist on the classic Indian favorite. This recipe swaps traditional paneer with golden, pan-fried cubes of extra-firm tofu, simmered in a luscious, dairy-free gravy made from coconut milk and rich cashew paste. Infused with aromatic spices like garam masala, turmeric, and cumin, and balanced with the tang of freshly squeezed lemon juice, this dish offers a perfect harmony of flavors. Whether you're pairing it with steamed rice, flaky naan, or gluten-free bread, this vegan curry promises to be a show-stopping addition to your table. Quick to prepare and full of nourishing ingredients, this recipe is a must-try for vegans and food lovers alike looking for a hearty, comforting meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 2 tablespoons Coconut oil
• 1 large, finely chopped Onion
• 3 medium, pureed Tomatoes
• 4 minced Garlic cloves
• 1 inch, grated Ginger
• 200 milliliters Coconut milk
• 0.5 cup, soaked for 15 minutes and blended to a paste Cashew nuts
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 1 teaspoon Lemon juice

Directions

Step 1

Drain the tofu and press it to remove excess moisture. Cut it into small cubes.

Step 2

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the tofu cubes and fry them 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 coconut oil. Add finely chopped onions and sauté until they turn golden brown.

Step 4

Add the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.

Step 5

Pour the pureed tomatoes into the pan, stir, and cook until the oil starts to separate from the tomato mixture.

Step 6

Add the cashew paste to the pan and mix well. Cook for 2-3 minutes to incorporate the flavors.

Step 7

Stir in garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for another 2 minutes, ensuring the spices are well blended.

Step 8

Add the coconut milk to the mixture and stir. Let it simmer for about 5 minutes, stirring occasionally.

Step 9

Gently fold the fried tofu cubes into the gravy. Cover and let it cook on a low heat for another 5 minutes to absorb the flavors.

Step 10

Finish with lemon juice and freshly chopped coriander leaves before serving.

Step 11

Serve hot with rice, naan, or your choice of bread.

Nutrition Facts

Serving size	(1313.2g)

Amount per serving	% Daily Value*
Calories	1513.8

Total Fat 95.1g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2925.3mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 21.9g	0%
Total Sugars 39.6g
Protein 81.0g	0%

Vitamin D 0IU	0%
Calcium 2932.3mg	0%
Iron 20.8mg	0%
Potassium 2956.7mg	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: 53.8%

Protein: 20.4%

Carbs: 25.8%