Dairy-Free Paneer Butter Masala
Indulge in the creamy, comforting flavors of *Dairy-Free Paneer Butter Masala*, a plant-based twist on the classic Indian favorite. This vegan-friendly recipe swaps paneer with tender, golden-brown tofu and replaces heavy cream with a luscious blend of coconut milk and cashew paste. The velvety tomato-based curry is infused with aromatic spices like garam masala, cumin, and turmeric, delivering a rich and authentic taste that's both dairy-free and irresistibly satisfying. Perfect for pairing with fluffy rice or vegan naan, this dish is a crowd-pleaser that’s ready in under an hour, making it ideal for weeknight dinners or special occasions. Creamy, flavorful, and entirely plant-based, this recipe is proof that you can enjoy indulgent Indian cuisine with a lighter, vegan approach!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 400 grams tomatoes, pureed
- 50 grams raw cashews, soaked in hot water
- 200 ml water
- 150 ml coconut milk
- 1 teaspoon garam masala
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Press and cube the firm tofu into 1-inch pieces and set aside.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the tofu cubes and fry until they are golden brown on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the finely chopped onion and sauté until it becomes translucent.
Add the ginger-garlic paste and cook for about 2 minutes until the raw smell disappears.
Add the tomato puree to the pan and cook on medium heat until the oil starts to separate from the tomato mixture.
Meanwhile, drain the soaked cashews and blend them with water to make a smooth cashew paste.
Add the cashew paste to the pan and mix well with the tomato mixture. Cook for 2-3 minutes.
Stir in the coconut milk and mix until well blended.
Add garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar. Stir to combine and let the sauce simmer for 5-7 minutes.
Add the fried tofu cubes into the sauce, ensuring they are well coated. Allow it to cook for another 5 minutes so the flavors marry.
Garnish with fresh coriander leaves and serve hot with vegan naan or rice.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 49.0 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3228 mg | 69% | |
*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.
