Vegan Paneer Makhani

Indulge in the creamy, flavorful goodness of Vegan Paneer Makhani, a plant-based twist on the classic Indian favorite. This delightful recipe swaps traditional paneer with perfectly golden, sautéed tofu cubes, creating a protein-packed alternative that’s completely dairy-free. A velvety cashew and coconut milk-based gravy, infused with aromatic spices like cumin, turmeric, and garam masala, forms the heart of this dish. The addition of kasuri methi (fenugreek leaves) lends an earthy, authentic depth to the sauce, while a touch of paprika adds a subtle smokiness. Ready in under an hour, this dish is perfect for cozy weeknight dinners or impressive weekend feasts. Serve it hot with fluffy basmati rice or warm vegan naan for an irresistible dining experience that’s vegan, gluten-free, and bursting with authentic Indian flavors.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 100 grams Cashews
• 400 grams Canned tomatoes
• 1 large Onion
• 4 whole Garlic cloves
• 1 inch Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 200 ml Coconut milk
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 tablespoon Fenugreek leaves (kasuri methi)
• 250 ml Water

Directions

Step 1

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

Step 2

Soak the cashews in hot water for 15 minutes, then drain and blend them into a smooth paste with a small amount of water.

Step 3

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

Step 4

In the same pan, add another tablespoon of oil. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.

Step 5

Add the canned tomatoes to the pan and cook for about 10 minutes on medium heat until they break down completely.

Step 6

Transfer the tomato mixture to a blender and blend until smooth. Return the blended sauce to the pan.

Step 7

Add turmeric, coriander powder, cumin powder, and paprika. Stir well and cook for 2-3 minutes to let the spices bloom.

Step 8

Add the cashew paste to the pan along with coconut milk and water. Stir until well combined.

Step 9

Season the gravy with salt and sugar. Simmer the sauce on low heat for about 10 minutes or until it thickens.

Step 10

Add the sautéed tofu cubes to the sauce and gently mix to coat them in the gravy.

Step 11

Crush the fenugreek leaves between your palms and add them to the pan along with the garam masala. Mix well.

Step 12

Allow the Vegan Paneer Makhani to cook for an additional 5 minutes, letting all the flavors meld together.

Step 13

Serve hot with rice or vegan naan.

Nutrition Facts

Serving size	(1643.6g)

Amount per serving	% Daily Value*
Calories	1655.3

Total Fat 119.1g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 36.5g
Cholesterol 8mg	0%
Sodium 3027.2mg	0%
Total Carbohydrate 109.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 49.6g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 928.0mg	0%
Iron 20.2mg	0%
Potassium 2752.3mg	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: 60.3%

Protein: 14.9%

Carbs: 24.7%