Vegan Paneer Sabji

Transform your weeknight meals with this flavor-packed Vegan Paneer Sabji, a plant-based twist on the classic Indian curry. Made with crispy cubes of extra firm tofu that mimic paneer, this dish is simmered in a luscious, spice-infused sauce enriched with creamy cashew cream for a dairy-free delight. Aromatic cumin seeds, fresh ginger, garlic, and vibrant vegetables like tomatoes and bell peppers form the base of this nutrient-rich curry, while turmeric and coriander add a warm, earthy touch. Ready in just 40 minutes, this wholesome recipe is perfect for busy evenings and pairs beautifully with basmati rice or warm rotis. Whether you're vegan or simply looking for a healthy, comforting dinner idea, this Vegan Paneer Sabji will satisfy your curry cravings while keeping it cruelty-free!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomatoes
• 1 medium Green bell pepper
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 100 milliliters Cashew cream
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Press the extra firm tofu between paper towels to remove excess moisture, then cut it into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3

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

Step 4

Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onion turns golden brown.

Step 5

Chop the tomatoes and green bell pepper. Add them to the pan and cook for 3-5 minutes until the tomatoes have softened.

Step 6

Stir in turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes, allowing the spices to bloom.

Step 7

Pour in the cashew cream and let the mixture simmer for 2-3 minutes to thicken.

Step 8

Add the sautéed tofu cubes back into the pan, stirring gently to coat them in the sauce.

Step 9

Cook for an additional 3-5 minutes on low heat to allow the flavors to meld.

Step 10

Garnish with freshly chopped coriander leaves before serving.

Nutrition Facts

Serving size	(1176.8g)

Amount per serving	% Daily Value*
Calories	1589.1

Total Fat 109.3g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2471.6mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 29.7g
Protein 87.9g	0%

Vitamin D 0IU	0%
Calcium 2918.3mg	0%
Iron 23.0mg	0%
Potassium 2912.7mg	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: 58.4%

Protein: 20.9%

Carbs: 20.7%