Dairy-Free Paneer Sabji
Discover the vibrant flavors of Dairy-Free Paneer Sabji, a plant-based spin on traditional Indian paneer curry that's both indulgent and allergen-friendly. This vegan recipe swaps out paneer for firm tofu, perfectly simmered in a creamy coconut milk gravy infused with aromatic spices like garam masala, coriander, and turmeric. Freshly sautéed onions, tomatoes, and green bell peppers bring texture and a burst of color, while hints of ginger, garlic, and green chilies elevate the savory depth of the dish. Ready in just 40 minutes, this wholesome sabji pairs beautifully with steamed rice or dairy-free naan, making it an ideal choice for weeknight dinners or special occasions. Whether you're following a vegan lifestyle or avoiding dairy, this recipe delivers all the soul-warming satisfaction of a classic Indian curry without compromise.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 ml Coconut milk
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 1 medium, chopped Green bell pepper
- 1 inch piece, minced Ginger
- 3 minced Garlic cloves
- 2 slit Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Oil
- 1 teaspoon (or to taste) Salt
- 100 ml Water
Instructions
Start by draining and pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.
Heat oil in a non-stick pan over medium heat. Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.
Add the chopped onions and sauté until they turn translucent, about 4-5 minutes.
Stir in the minced garlic, ginger, and green chilies, sautéing for an additional 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and start to break down, about 5 minutes.
Stir in the turmeric powder, coriander powder, and salt. Cook for another minute until the spices are well incorporated.
Add the tofu cubes and gently stir to coat them with the spice mixture, being careful not to break the tofu.
Pour in the coconut milk and water, stirring gently. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the tofu to soak in the flavors.
Add the green bell pepper and cook for another 3-4 minutes, until the pepper is tender but still retains some crunch.
Finish off with garam masala and mix well. Adjust seasoning with more salt if necessary.
Garnish with fresh chopped cilantro and serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2509 mg | 109% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 38.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2252 mg | 48% | |
*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.
