Vegan Paneer Sabji
Satisfy your cravings for comfort food with this flavorful Vegan Paneer Sabji, a plant-based twist on the classic Indian dish. Featuring extra-firm tofu as a perfect substitute for paneer, this recipe delivers a hearty, protein-rich curry infused with aromatic spices like cumin, turmeric, and coriander. Creamy cashew cream adds a luxurious texture that beautifully complements the sautéed tofu, tender bell peppers, and juicy tomatoes. Made with wholesome ingredients and ready in just 40 minutes, this vibrant vegan curry is perfect for busy weeknights or special occasions alike. Serve it with warm naan or fluffy basmati rice and garnish with fresh coriander for an indulgent, satisfying meal that’s completely dairy-free. Whether you're vegan, vegetarian, or simply looking to explore plant-based Indian recipes, this dish is bound to become a favorite!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 1 medium Green bell pepper
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 100 milliliters Cashew cream
- 2 tablespoons Fresh coriander leaves
Instructions
Press the extra firm tofu between paper towels to remove excess moisture, then cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onion turns golden brown.
Chop the tomatoes and green bell pepper. Add them to the pan and cook for 3-5 minutes until the tomatoes have softened.
Stir in turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes, allowing the spices to bloom.
Pour in the cashew cream and let the mixture simmer for 2-3 minutes to thicken.
Add the sautéed tofu cubes back into the pan, stirring gently to coat them in the sauce.
Cook for an additional 3-5 minutes on low heat to allow the flavors to meld.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 29.7 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2918 mg | 224% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2913 mg | 62% | |
*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.
