Vegan Paneer Masala
Satisfy your cravings for creamy Indian cuisine with this delightful Vegan Paneer Masala, a plant-based twist on the beloved classic! Made with golden pan-fried tofu as a substitute for paneer, this recipe delivers all the rich, aromatic flavors you love—minus the dairy. A fragrant blend of cumin, coriander, garam masala, and other bold spices creates a luscious tomato-coconut curry that’s perfect for soaking up with fluffy basmati rice or warm vegan naan. Quick and easy to prepare in just 45 minutes, this dish is ideal for a comforting weeknight meal or an impressive vegan offering at any dinner gathering. Bursting with flavor, color, and wholesome ingredients, this Vegan Paneer Masala proves that plant-based eating can be just as indulgent and satisfying!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch piece Ginger, minced
- 3 large Tomatoes, pureed
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 tsp Garam masala
- 200 ml Coconut milk
- 1 tsp Salt
- 2 tbsp Fresh coriander leaves, chopped
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
Cut the pressed tofu into 1-inch cubes and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove from heat and set aside.
In a large pan, heat the remaining tablespoon of vegetable oil on medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the tomato puree, ground coriander, ground cumin, turmeric powder, red chili powder, and salt to the pan. Cook for 10-12 minutes, stirring occasionally, until the tomato mixture reduces and starts to release oil.
Reduce the heat to low and pour in the coconut milk, stirring continuously until well combined.
Add the garam masala and fried tofu cubes, mixing gently to coat the tofu with the masala.
Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or vegan naan.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1031 mg | 22% | |
*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.
