Dairy-Free Butter Paneer
Indulge in the rich, creamy flavors of this Dairy-Free Butter Paneer, a plant-based twist on the classic Indian dish that swaps paneer for tender cubes of sautéed tofu. Perfectly spiced and lusciously creamy, the sauce is crafted with aromatic cumin, garam masala, and a blend of turmeric and chili powder, balanced by the natural richness of coconut milk and cashew paste for a silky texture without any dairy. Fresh ginger, garlic, and onion lend depth and vibrancy, while a sprinkle of cilantro ties everything together beautifully. This vegan butter paneer pairs perfectly with warm naan or fluffy basmati rice, bringing comfort food to a whole new level. Quick to prepare and packed with bold flavors, it's a must-try for anyone seeking healthier, dairy-free Indian cuisine options.
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 1 cup tomato puree
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup full-fat coconut milk
- 0.5 cup cashews, soaked and blended into a paste
- 2 tablespoons fresh cilantro, chopped
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes. Then cut the tofu into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large non-stick pan over medium heat. Add the tofu cubes and sauté them until they are golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté until the onion becomes golden brown, about 5-7 minutes.
Add minced ginger and garlic to the pan, and cook for an additional 2 minutes.
Stir in the tomato puree, garam masala, turmeric, ground coriander, red chili powder, and salt. Cook the mixture for about 5-7 minutes until the oil begins to separate from the tomato paste.
Add the blended cashew paste to the pan and mix well. Slowly stir in the coconut milk, ensuring everything is well combined. Bring the sauce to a gentle simmer.
Introduce the sautéed tofu cubes back to the pan, ensuring they're well coated with the sauce. Let the dish simmer for another 5 minutes.
Garnish the dish with freshly chopped cilantro and serve it hot with naan or basmati rice for a complete meal experience.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 37.4 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2982 mg | 229% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 3997 mg | 85% | |
*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.
