Vegan Butter Paneer
Indulge in the rich, creamy goodness of Vegan Butter Paneer—an irresistible plant-based twist on the classic Indian dish! This dairy-free recipe swaps traditional paneer for golden-browned cubes of marinated tofu, simmered in a velvety sauce made from blended tomatoes, cashews, and coconut milk. Fragrant spices like garam masala, cumin, and coriander add layers of bold, aromatic flavor, while hints of turmeric and red chili powder provide the perfect touch of warmth. Quick to prepare in under an hour, this wholesome and flavorful dish is perfect served over fluffy basmati rice or paired with warm naan. Ideal for vegans, vegetarians, or anyone looking to enjoy a creamy curry without the dairy, this recipe is a must-try for a satisfying and nourishing meal.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Lemon juice
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 3 medium Tomatoes
- 1 cup Cashews
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Cilantro
Instructions
Press the tofu to remove excess water. Cut the tofu into cubes and marinate with 2 tablespoons of lemon juice and a pinch of salt. Set aside for 10 minutes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the tofu cubes and cook until they are golden on all sides. Remove and set aside.
In a blender, add the tomatoes, cashews, and coconut milk. Blend until smooth and creamy. Set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the chopped onion, garlic, and ginger. Sauté until the onions are translucent.
Stir in the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook for another 2 minutes until the spices are aromatic.
Add the blended tomato-cashew mixture to the pan. Mix well and let it simmer for about 5-7 minutes until the oil starts to separate from the mixture.
Add salt and sugar to taste. Stir in the cooked tofu cubes, ensuring they are well coated with the sauce. Simmer for another 5 minutes.
Garnish with chopped cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 50.2 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2924 mg | 62% | |
*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.
