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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner
Recipe Description
This Vegan Paneer Butter Masala is a delightful plant-based twist on the classic Indian dish. Made with succulent pieces of tofu mimicking traditional paneer, simmered in a creamy, rich tomato-based sauce infused with spices, this recipe brings a comforting and aromatic experience to your dining table. It’s perfect for those seeking the luscious flavors of Indian cuisine without any dairy ingredients. Serve this exquisite dish with basmati rice or naan for a complete meal ideal for any occasion.
Ingredients
- 400 grams of firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 can (400 ml) of tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 cup coconut cream
- 1 teaspoon salt
- 2 tablespoons fenugreek leaves, dried
- Fresh cilantro for garnish
Steps:
- Press the tofu for 20 minutes to remove excess water, then cube.
- Heat oil in a pan over medium heat, add cumin seeds until they start to pop. Add onions, garlic, and ginger, sauté until golden.
- Stir in tomato puree and cook for 10 minutes. Add coriander, garam masala, turmeric, and chili powder, mixing well.
- Stir in the coconut cream and fenugreek leaves, bringing to a gentle simmer, then add the cubed tofu. Cook for another 10 minutes.
- Season with salt and garnish with cilantro before serving.
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