Vegan Mutter Paneer
Indulge in the vibrant flavors of Vegan Mutter Paneer, a wholesome and plant-based twist on the Indian classic. This recipe swaps traditional paneer with golden, sautéed firm tofu, perfectly complementing sweet green peas in a rich, spiced tomato-coconut gravy. Fragrant cumin seeds, earthy turmeric, and the warm medley of garam masala elevate the dish to a fragrant, flavor-packed experience. With just 40 minutes from preparation to serving, this dairy-free delight is both simple and satisfying. Perfect for pairing with fluffy basmati rice or warm naan, this Vegan Mutter Paneer is a must-try for anyone seeking a delicious and nutritious Indian vegan curry.
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Recipe Information
Ingredients
- 400 grams Tofu, firm
- 200 grams Frozen or fresh green peas
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 3 cloves Garlic cloves, minced
- 1 inch piece Ginger, grated
- 200 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, chopped
Instructions
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they are translucent.
Add the minced garlic and grated ginger, and sauté for 2 minutes until the raw smell disappears.
Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
Stir in the coconut milk and let it simmer for 3-4 minutes.
Add the green peas and allow them to cook in the sauce for about 5 minutes (3 minutes if using frozen peas).
Return the tofu to the pan and gently mix it into the sauce.
Add garam masala and let the curry simmer for an additional 3-4 minutes to blend the flavors.
Garnish with chopped coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 37.6 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2922 mg | 225% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2440 mg | 52% | |
*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.
