Vegan Paneer Makhani
Indulge in the rich and creamy decadence of Vegan Paneer Makhani, a plant-based twist on the beloved Indian classic. In this recipe, cubes of golden sautéed firm tofu stand in for traditional paneer, bringing a hearty texture to the dish. The velvety sauce is made from blended cashew paste and coconut milk, creating a luxurious dairy-free base infused with bold spices like garam masala, turmeric, and cumin. A tangy tomato-onion gravy is elevated with the earthy aroma of fenugreek leaves and a touch of sweetness, balancing the flavors beautifully. Perfect for pairing with steamed rice or vegan naan, this dish offers all the comforting richness of traditional Paneer Makhani while staying 100% vegan. Whether you're a fan of Indian cuisine or looking to try something new, this recipe is sure to delight your taste buds and impress at any dinner table.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 100 grams Cashews
- 400 grams Canned tomatoes
- 1 large Onion
- 4 whole Garlic cloves
- 1 inch Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 200 ml Coconut milk
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Fenugreek leaves (kasuri methi)
- 250 ml Water
Instructions
Press the tofu to remove excess water, then cut it into 1-inch cubes. Set aside.
Soak the cashews in hot water for 15 minutes, then drain and blend them into a smooth paste with a small amount of water.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.
Add the canned tomatoes to the pan and cook for about 10 minutes on medium heat until they break down completely.
Transfer the tomato mixture to a blender and blend until smooth. Return the blended sauce to the pan.
Add turmeric, coriander powder, cumin powder, and paprika. Stir well and cook for 2-3 minutes to let the spices bloom.
Add the cashew paste to the pan along with coconut milk and water. Stir until well combined.
Season the gravy with salt and sugar. Simmer the sauce on low heat for about 10 minutes or until it thickens.
Add the sautéed tofu cubes to the sauce and gently mix to coat them in the gravy.
Crush the fenugreek leaves between your palms and add them to the pan along with the garam masala. Mix well.
Allow the Vegan Paneer Makhani to cook for an additional 5 minutes, letting all the flavors meld together.
Serve hot with rice or vegan naan.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 36.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 49.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2752 mg | 59% | |
*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.
