Dairy-Free Matar Paneer
Indulge in the rich, creamy flavors of Dairy-Free Matar Paneer, a vegan twist on the classic Indian favorite! This recipe swaps out traditional paneer for golden-brown tofu cubes and uses velvety canned coconut milk to create a luscious, dairy-free curry that’s packed with vibrant spices like garam masala, turmeric, and coriander. A medley of tender green peas and tangy tomato puree adds freshness and color, while a garnish of chopped cilantro and a squeeze of lemon juice deliver a burst of zingy flavor. Perfect for those following vegan or dairy-free diets, this comforting dish pairs beautifully with fluffy rice or warm, dairy-free naan for a satisfying meal. Ready in just 45 minutes, it’s your go-to recipe for a wholesome, plant-based dinner full of authentic Indian aromas!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 200 grams Green peas
- 1 medium Onion
- 2 medium Tomatoes
- 3 units Garlic cloves
- 1 inch Ginger
- 200 ml Canned coconut milk
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Start by draining the tofu and pressing it gently with paper towels to remove excess moisture. Cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove them from the pan and set aside.
In the same pan, add another tablespoon of coconut oil. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onions are translucent.
Blend the tomatoes into a smooth puree and add it to the pan. Cook the mixture until the oil starts to separate from the mixture.
Stir in the turmeric, coriander powder, chili powder, and salt. Cook for another 2 minutes to let the spices bloom.
Pour in the coconut milk and mix well. Let it simmer gently for about 5 minutes.
Add the green peas and the sautéed tofu cubes to the sauce. Stir to coat well and let it simmer for another 5-7 minutes until the peas are cooked and the flavors meld together.
Sprinkle the garam masala over the curry and stir.
Turn off the heat, and garnish with freshly chopped cilantro and lemon juice before serving.
Serve the dairy-free matar paneer hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 35.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2534 mg | 54% | |
*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.
