Vegan Matar Paneer Tofu
You need to make this flavorful Vegan Matar Paneer recipe, where we swap paneer with tofu for a delightful vegan twist—packed with aromatic spices, fresh herbs, and nutritious veggies. Ideal for dinner, it pairs well with roti, rice, or naan.
Ingredients
- 1 block of tofu 400g / 14 oz, pressed and cubed
- 1 large onion roughly chopped
- 1 inch piece of ginger roughly chopped
- 4 cloves of garlic roughly chopped
- 2-3 green chili peppers roughly chopped (adjust to taste)
- 1 cup frozen or fresh peas
- 400 ml about 1 ¾ cups tomato puree (substitute with 4 fresh tomatoes, blended)
- 1 bell pepper diced into large pieces (optional)
- ¼ cup cashews about 30g
- 1 cup Water
Ground Spices
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 2 tsp garam masala divided
- Salt to taste
Whole Spices
- 1 tsp whole cumin seeds
- 2 bay leaves
- 4 cloves
- 4 whole cardamoms
Garnish
- Squeeze of lemon juice
- Fresh coriander/cilantro leaves chopped
- Plant-based cream optional
Instructions
Preparation of Tofu and Bell Pepper:
- Heat a non-stick pan over medium heat. Add cubed tofu and fry until golden brown on all sides. Remove and set aside.
- In the same pan, add the diced bell pepper and sauté until slightly softened. Remove and set aside with tofu.
Cooking the Base:
- In the same pan, heat a little oil over medium heat. Add onions, ginger, garlic, and green chilies. Sauté until the onions turn soft and translucent.
- Stir in the tomato puree, ground spices (use only 1 tsp of garam masala here), and cashews. Add salt to taste. Cook for 8-10 minutes, or until the tomato mixture thickens and oil starts to separate from the sides.
Blending the Base:
- Allow the mixture to cool slightly. Transfer to a blender, add 1 cup of water, to loosen the sauce, and blend until smooth. Set aside.
Final Cooking:
- In the same pan, heat a little more oil. Add whole cumin seeds, bay leaves, cloves, and cardamoms. Fry until they start to sizzle and release their aroma.
- Pour the blended tomato-onion mixture back into the pan. Add fried tofu, green peas and bell pepper. Sprinkle the remaining 1 tsp of garam masala and stir everything in.
- Cover and simmer for about 10 minutes, allowing the flavors to meld together. Add more water if required!
Garnishing:
- Turn off the heat. Add a squeeze of lemon juice, and a drizzle of plant-based cream (if using), and sprinkle chopped coriander/cilantro leaves. Adjust salt if needed.
Serving:
- Serve hot with roti, basmati rice, or naan.
- Enjoy your delicious and flavorful Vegan Matar Paneer made with tofu!
Tried this recipe?Let us know how it was!