Vegan Paneer Masala

Indulge in the rich, flavorful world of Indian cuisine with this Vegan Paneer Masala, a plant-based twist on the classic comfort food! Instead of traditional paneer, this recipe features golden, pan-fried tofu cubes that perfectly absorb the fragrant, creamy masala sauce made with pureed tomatoes, aromatic spices like garam masala and cumin, and luxurious coconut milk. The vibrant blend of turmeric, coriander, and red chili powder creates an authentic depth of flavor, while fresh coriander leaves add a refreshing finish. Ready in just 45 minutes, this hearty vegan dish is perfect for weeknight dinners or special occasions. Pair it with steamed basmati rice or warm vegan naan for the ultimate plant-based feast!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Firm tofu
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 inch piece Ginger, minced
• 3 large Tomatoes, pureed
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Garam masala
• 200 ml Coconut milk
• 1 tsp Salt
• 2 tbsp Fresh coriander leaves, chopped

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.

Step 2

Cut the pressed tofu into 1-inch cubes and set aside.

Step 3

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

Step 4

In a large pan, heat the remaining tablespoon of vegetable oil on medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 5

Add the chopped onions to the pan and sauté until they turn golden brown.

Step 6

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 7

Add the tomato puree, ground coriander, ground cumin, turmeric powder, red chili powder, and salt to the pan. Cook for 10-12 minutes, stirring occasionally, until the tomato mixture reduces and starts to release oil.

Step 8

Reduce the heat to low and pour in the coconut milk, stirring continuously until well combined.

Step 9

Add the garam masala and fried tofu cubes, mixing gently to coat the tofu with the masala.

Step 10

Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.

Step 11

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

Nutrition Facts

Serving size	(916.2g)

Amount per serving	% Daily Value*
Calories	791.6

Total Fat 48.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2509.4mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 12.5g	0%
Total Sugars 30.3g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 794.7mg	0%
Iron 14.6mg	0%
Potassium 1701.2mg	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: 49.7%

Protein: 22.2%

Carbs: 28.1%