Vegan Paneer Gravy
Experience the rich, comforting flavors of Indian cuisine with this Vegan Paneer Gravy—a delightful plant-based twist on the classic paneer curry. Made with golden, pan-fried cubes of extra-firm tofu, this recipe delivers all the creamy indulgence you crave without dairy. The velvety cashew paste and coconut milk create a luxurious base, infused with fragrant spices like garam masala, turmeric, and cumin for an irresistible depth of flavor. Freshly pureed tomatoes, sautéed onions, garlic, and ginger form the perfect aromatic foundation, while a splash of lemon juice and sprinkled coriander leaves add a vibrant finish. Ready in under an hour, this crowd-pleasing vegan dish pairs beautifully with fluffy basmati rice, warm naan, or any bread of your choice—perfect for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 3 medium, pureed Tomatoes
- 4 minced Garlic cloves
- 1 inch, grated Ginger
- 200 milliliters Coconut milk
- 0.5 cup, soaked for 15 minutes and blended to a paste Cashew nuts
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 1 teaspoon Lemon juice
Instructions
Drain the tofu and press it to remove excess moisture. Cut it into small cubes.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the tofu cubes and fry them until they are golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add finely chopped onions and sauté until they turn golden brown.
Add the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.
Pour the pureed tomatoes into the pan, stir, and cook until the oil starts to separate from the tomato mixture.
Add the cashew paste to the pan and mix well. Cook for 2-3 minutes to incorporate the flavors.
Stir in garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for another 2 minutes, ensuring the spices are well blended.
Add the coconut milk to the mixture and stir. Let it simmer for about 5 minutes, stirring occasionally.
Gently fold the fried tofu cubes into the gravy. Cover and let it cook on a low heat for another 5 minutes to absorb the flavors.
Finish with lemon juice and freshly chopped coriander leaves before serving.
Serve hot with rice, naan, or your choice of bread.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.6 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2932 mg | 226% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2957 mg | 63% | |
*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.
