Dairy-Free Paneer Baby Corn Gravy
Indulge in the creamy, flavorful delight of Dairy-Free Paneer Baby Corn Gravy, a wholesome vegan twist on the classic paneer curry. This rich and aromatic dish swaps traditional paneer for protein-packed tofu, paired with tender baby corn for a satisfying texture. The luscious gravy, made from a blend of coconut milk and cashew paste, is infused with the warmth of Indian spices like garam masala, turmeric, and cumin, delivering an explosion of taste in every bite. Perfectly balanced with tangy tomato puree and a hint of ginger and garlic, this curry is a comforting and dairy-free option for those seeking plant-based indulgence. Serve it hot with steamed rice or dairy-free naan for a complete and crowd-pleasing meal. Whether you're vegan, lactose-intolerant, or simply exploring healthy alternatives, this easy-to-make recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 200 grams Tofu (firm)
- 150 grams Baby corn
- 50 grams Cashew nuts
- 1 large Onion, finely chopped
- 2 medium Tomato, pureed
- 3 Garlic cloves, minced
- 1 inch piece Ginger, grated
- 200 ml Coconut milk
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Coriander leaves, chopped
- 100 ml Water
Instructions
Cut the tofu into small cubes, about 1-inches, and set aside.
Slice the baby corn into 1-inch pieces.
Soak the cashew nuts in warm water for 10 minutes and then blend them into a smooth paste using a small amount of water.
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to crackle.
Add the chopped onions and sauté until they turn translucent.
Stir in minced garlic and grated ginger, and sauté for another 2 minutes until the raw smell goes away.
Add the pureed tomato and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate.
Mix in turmeric powder, red chili powder, and garam masala. Sauté for 1 minute.
Add the baby corn and sauté for another 5 minutes.
Pour in the water, cover the pan, and let it simmer for 5 minutes, allowing the baby corn to cook through.
Stir in the cashew paste and coconut milk, and mix well until combined.
Add the tofu cubes and salt. Gently stir to coat the tofu with the gravy.
Simmer on low-medium heat for another 5 minutes to let the flavors meld together.
Garnish with chopped coriander leaves and serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 33.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2043 mg | 43% | |
*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.
