Vegan Paneer Capsicum
Indulge in the vibrant, flavor-packed delight of Vegan Paneer Capsicum, a plant-based twist on the classic Indian dish. This recipe features golden-brown cubes of firm tofu, which perfectly mimic the texture of traditional paneer, paired with a medley of colorful bell peppers and a rich, aromatic tomato-coconut cream sauce. Seasoned with warming spices like turmeric, garam masala, and cumin, this dish offers a harmonious blend of tangy, creamy, and spicy flavors. Quick to prepare in under 45 minutes, it’s an ideal choice for a wholesome weeknight dinner. Serve this vegan masterpiece alongside fluffy rice or warm naan bread, and savor a comforting, healthy, and dairy-free meal. Perfect for vegans and anyone looking to explore the enticing flavors of Indian cuisine!
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Recipe Information
Ingredients
- 250 grams Firm tofu
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 medium Onion
- 200 ml Tomato puree
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 100 ml Coconut cream
- 2 tablespoons Fresh cilantro leaves
- 2 tablespoons Cooking oil
- 1 tablespoon Lemon juice
Instructions
Press the firm tofu to remove excess water, cut it into 1-inch cubes, and set aside.
Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat and add tofu cubes. Fry them until they are golden brown on all sides. Remove the tofu and set aside.
In the same pan, add another tablespoon of cooking oil and add cumin seeds. Let them splutter, then add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Slice the onions thinly and add them to the pan, cooking until they are translucent.
Cut the bell peppers into 1-inch squares and add them to the pan, cooking for about 3-4 minutes until slightly tender but still crunchy.
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 5 minutes until the oil starts to separate from the tomato puree.
Add the fried tofu cubes back into the pan along with the coconut cream. Mix gently to coat the tofu and vegetables with the sauce.
Sprinkle garam masala over the dish, cover the pan, and let it simmer on low heat for another 5 minutes to let the flavors meld together.
Remove from heat, stir in the lemon juice, and garnish with freshly chopped cilantro leaves.
Serve hot with vegan naan or rice.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 83.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3073 mg | 65% | |
*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.
