Vegan Paneer Baby Corn Gravy
Dive into the creamy, flavorful world of Vegan Paneer Baby Corn Gravy, a plant-based twist on a beloved Indian classic! This hearty dish features tofu as a delightful alternative to paneer, paired with tender baby corn in a rich and aromatic tomato-cashew gravy. Infused with warm spices like cumin, garam masala, and turmeric, and enriched with velvety coconut milk, this recipe offers an irresistible blend of textures and tastes. It’s perfect for pairing with fluffy rice or freshly baked naan, making it an ideal choice for comforting weeknight dinners or special occasions. With just 50 minutes of prep and cook time, this vegan paneer recipe is both easy and indulgently satisfying, packed with protein and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Firm tofu
- 150 grams Baby corn
- 1 large Onion
- 2 large Tomatoes
- 3 cloves Garlic
- 1 inch piece Ginger
- 10 Cashews
- 200 milliliters Coconut milk
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 150 milliliters Water
Instructions
Press the firm tofu to remove excess moisture and cut it into cubes. Set aside.
Cut the baby corn into halves lengthwise and set aside.
Slice the onion finely. Chop tomatoes roughly and keep aside.
In a blender, add cashews, roughly chopped tomatoes, ginger, and garlic cloves. Blend until smooth. Add a bit of water if necessary to form a paste.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add sliced onions to the pan and sauté until golden brown.
Pour the blended tomato-cashew paste into the pan and mix well. Cook for 5-7 minutes until the oil starts to separate from the paste.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.
Add the halved baby corn, tofu cubes, and water. Stir and cover the pan. Let it simmer for 10 minutes on low heat.
Stir in coconut milk and garam masala. Cook for another 5 minutes until the gravy thickens slightly.
Taste and adjust salt if needed. Garnish with freshly chopped cilantro.
Serve the Vegan Paneer Baby Corn Gravy hot with rice or your choice of bread.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 49.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 54.4 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3762 mg | 80% | |
*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.
