Vegan Paneer Sabzi
Indulge in the creamy, aromatic delight of Vegan Paneer Sabzi—a plant-based twist on the classic Indian paneer curry that's both satisfying and packed with flavor. This dairy-free recipe swaps traditional paneer with protein-rich firm tofu, simmered in a luscious coconut milk-based gravy infused with fragrant spices like cumin, garam masala, and turmeric. The combination of sautéed onions, juicy tomatoes, and a rich medley of seasonings creates a mouthwatering base, while a touch of coconut oil and fresh cilantro tie the dish together. Perfect for serving with steamed rice or fluffy naan, this vegan recipe is easy to prepare in just 40 minutes, making it a go-to for a healthy yet indulgent meal. Whether you're vegan or simply looking to try a vibrant, plant-based curry, this Vegan Paneer Sabzi is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams firm tofu
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 200 milliliters coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for about 15 minutes.
While the tofu is pressing, prepare the other ingredients: chop the onion and tomatoes, and measure out your spices.
Once the tofu is pressed, cut it into 1-inch cubes.
In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Stir in the ginger garlic paste and cook for an additional 1 minute.
Add the chopped tomatoes to the pan. Cook until the tomatoes break down and the mixture becomes thick, about 5 minutes.
Mix in the turmeric powder, coriander powder, chili powder, garam masala, and salt. Cook for another 2 minutes to let the spices blend.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Add the tofu cubes into the coconut milk curry. Simmer gently for 5-7 minutes, allowing the tofu to soak up the flavors.
Finish the dish by stirring in the lemon juice and garnishing with fresh cilantro.
Serve hot with rice or naan.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 451 mg | 10% | |
*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.
