Vegan Paneer Butter Masala
Indulge in the creamy, comforting flavors of Vegan Paneer Butter Masala—a luscious plant-based twist on the classic Indian curry. This recipe swaps traditional paneer for golden, lightly fried tofu, which perfectly mimics the texture and heartiness of the original dish. A rich, velvety sauce made with blended cashews, aromatic spices like garam masala and cumin, and coconut cream delivers the signature indulgence of butter masala without any dairy. Quick to prepare in under 45 minutes, this dish is perfect for weeknight dinners or weekend indulgence. Serve it hot with fluffy vegan naan or steamed rice for a satisfying, restaurant-quality meal you can enjoy in the comfort of your home. Perfect for vegans and anyone craving bold, authentic Indian flavors, this Vegan Paneer Butter Masala will be your new go-to curry!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 g Firm tofu
- 2 tbsp Oil
- 1/2 cup Cashews
- 1/2 cup Hot water
- 1 medium, chopped Onion
- 1 cup Tomato puree
- 1 tbsp Ginger garlic paste
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/2 cup Coconut cream
- 1 tsp or to taste Salt
- 1 tsp Sugar
- 2 tbsp, chopped Cilantro
Instructions
Cut the firm tofu into cubes. Heat 1 tablespoon of oil in a skillet over medium heat and lightly fry the tofu pieces until they are golden brown on all sides. Remove from the skillet and set aside.
Soak the cashews in hot water for about 10 minutes. Blend soaked cashews with the soaking water until smooth to make a cream. Set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onion and saute until they turn golden brown.
Stir in the ginger garlic paste and cook for another minute.
Pour in the tomato puree and cook until the oil starts to separate from the mixture.
Add garam masala, coriander powder, turmeric powder, chili powder, and salt to the skillet. Stir well and let the spices cook for a minute.
Add the cashew cream, coconut cream, and sugar to the tomato mixture. Mix well and let it simmer for 5 minutes.
Gently fold in the tofu cubes into the gravy. Let it simmer for another 10 minutes, allowing the tofu to absorb the flavors.
Check the seasoning and adjust salt if necessary.
Garnish with chopped cilantro before serving.
Serve hot with vegan naan or steamed rice.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 22.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 714 mg | 15% | |
*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.
