Dairy-Free Paneer Makhani
Indulge in the rich, creamy flavors of this Dairy-Free Paneer Makhani, a plant-based twist on the classic Indian favorite. Made with firm tofu as a substitute for paneer, this recipe features a luscious, velvety sauce crafted from cashew cream, coconut milk, and a medley of fragrant spices like garam masala and turmeric. The sautéed tofu cubes are perfectly coated in a vibrant tomato-based curry, enhanced by kasuri methi and a touch of sweetness for authentic depth of flavor. Ready in just 45 minutes, this vegan-friendly dish is perfect for serving with rice or dairy-free naan, making it an irresistible choice for those seeking a healthier yet indulgent option. Perfect for gluten-free and dairy-free diets, this recipe transforms traditional comfort food into a modern plant-based masterpiece.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 400 grams Tomato puree
- 100 grams Cashew nuts
- 200 ml Water
- 200 ml Coconut milk
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons, chopped Cilantro leaves
Instructions
Press the firm tofu to remove excess water, then cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a pan over medium heat and add the tofu cubes. Sauté until they are golden on all sides, about 5-7 minutes. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add tomato puree and let it simmer on medium heat for 5 minutes, stirring occasionally.
Meanwhile, blend the cashew nuts with water until smooth to make a cashew cream.
Add the cashew cream to the tomato mixture, followed by coconut milk, garam masala, coriander powder, turmeric powder, red chili powder, and salt. Stir to combine.
Let the sauce simmer for 10 minutes, allowing it to thicken and reduce slightly.
Add the sautéed tofu cubes to the sauce and gently mix to coat the tofu evenly with the sauce.
Crush the kasuri methi between your palms and add it to the curry along with the sugar. Mix well and simmer for another 3 minutes.
Garnish with chopped cilantro leaves before serving.
Serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 56.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3700 mg | 79% | |
*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.
