Vegan Matar Paneer
Discover the magic of plant-based cuisine with this Vegan Matar Paneer, a wholesome and flavorful twist on the classic Indian favorite. In this dairy-free recipe, protein-packed firm tofu steps in as a delicious substitute for traditional paneer, expertly fried to a golden perfection before simmering in a rich, spiced tomato and coconut milk curry. Sweet bursts of tender peas complement the mildly spiced sauce, infused with aromatic garlic, ginger, and cumin seeds. This one-pot wonder is ready in just 45 minutes, making it an excellent weeknight dinner option. Garnished with fresh cilantro, it pairs beautifully with steamed rice or vegan naan. Perfect for vegetarians, vegans, or anyone seeking a healthier take on a beloved dish, this recipe is packed with bold flavors and comforting textures—sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 1 cup Frozen peas
- 3 medium Tomatoes
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup Coconut milk
- 3 tablespoons Cilantro leaves
- 2 tablespoons Oil
- 0.5 cup Water
Instructions
Press the tofu to remove excess moisture. Cut it into cubes and set aside.
Chop the onion, tomatoes, and finely grate the garlic and ginger.
Heat 1 tablespoon of oil in a pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove the tofu and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they are golden brown.
Add the grated garlic and ginger, and sauté for another minute until the raw smell fades.
Add chopped tomatoes and cook until they are soft and the oil starts to separate.
Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for a couple of minutes.
Add coconut milk and water to the pan, stir well, and bring it to a simmer.
Add the frozen peas and cooked tofu to the pan, stirring to coat them fully with the sauce.
Cover and cook for about 10 minutes on low heat, allowing the flavors to meld together.
Stir in garam masala and adjust salt to taste.
Garnish with chopped cilantro leaves and serve hot with rice or vegan naan.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 42.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2760 mg | 59% | |
*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.
