Dairy-Free Kadhai Paneer
Looking for a plant-based twist on a classic Indian dish? This Dairy-Free Kadhai Paneer recipe transforms the traditional favorite into a creamy, flavorful delight without a trace of dairy. Firm tofu takes the place of paneer, while rich coconut yogurt serves as the perfect alternative to cream, blending seamlessly with fragrant spices like coriander seeds, garam masala, and cumin. Vibrant bell peppers, juicy tomatoes, and aromatic ginger-garlic paste bring layers of texture and taste to this hearty dish. With just 50 minutes from preparation to plating, this vegan-friendly recipe is ideal for those craving authentic Indian flavors while accommodating a dairy-free lifestyle. Serve it piping hot with naan or steamed rice for a wholesome, satisfying meal that's sure to impress!
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Recipe Information
Ingredients
- 400 grams Firm Tofu
- 120 ml Coconut Yogurt
- 2 medium Onion
- 3 medium Tomato
- 1 medium Red Bell Pepper
- 1 medium Green Bell Pepper
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 2 teaspoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- to taste Salt
- 3 tablespoons Oil
- 2 tablespoons Fresh Coriander
- 100 ml Water
Instructions
Cut the firm tofu into cubes and set aside.
Slice the onions and bell peppers into thin strips. Chop the tomatoes finely.
Crush the coriander seeds coarsely, using a mortar and pestle.
Heat 2 tablespoons of oil in a large kadhai or wok over medium heat.
Add the cumin seeds to the hot oil until they start to splutter.
Add the sliced onions and sauté until they become translucent.
Stir in the ginger and garlic paste and sauté for another 2 minutes until fragrant.
Add the coriander seeds, red chili powder, turmeric powder, and a pinch of salt. Mix well.
Add the chopped tomatoes and cook until they soften and release their juices.
Add the tofu cubes to the mixture, gently tossing to coat them with the spices.
Add the red and green bell peppers, and stir-fry for 5 minutes on high heat.
Lower the heat, add coconut yogurt, and water, stirring gently to combine.
Cover the kadhai and let the tofu simmer for 10 minutes on low heat until the flavors meld.
Stir in the garam masala and adjust the salt to taste.
Garnish with freshly chopped coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6928 mg | 301% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 68.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2815 mg | 60% | |
*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.
