Vegan Paneer Butter Masala
One of India's most popular dish: Paneer Butter Masala, veganised! This tofu based dish in a creamy tomato cashew sauce is one of the best curries you could make to accompany your naan or rice. Perfect weekend dinner!
Ingredients
- 1 tbsp oil
- 200 - 250 grams firm tofu
Whole spices:
- 2 green cardamoms
- 1 small bay leaf
- ½ inch cinnamon piece optional
Aromatics:
- 1 large onion
- ¾ inch ginger
- 3 medium garlic cloves
Tomato cashew base:
- 2 medium tomatoes
- 2 green chili peppers
- ¾ teaspoon salt adjust to taste
- ¾ teaspoon sugar optional
- 12 to 14 soaked cashews or 12 almonds (soak in hot water for 15 minutes)
- 1-2 tbsp vegan butter
Powdered spices:
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
Garnishes:
- 1 teaspoon kasuri methi dried fenugreek leaves
- Half a lemon juiced
- Few sprigs of coriander leaves cilantro (for garnish)
Instructions
- Air fry or bake (at 180C/360F) the cubed tofu for 15-20 minutes until crispy exterior.
- Heat 1 tablespoon oil in a pan and add whole spices. Sautée until fragrant (about 1-1.5 minutes)
- Blend onions and aromatics in a blender and add that to the pan.
- Once they turn soft and the raw smell goes away, add the blended up tomato cashew base. Cook until it changes colour.
- Next add all the powdered spices (except Garam masala).
- Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
- Pour ½ cup water & mix well. Cover & cook on a medium heat until the gravy thickens. Then add the crispy tofu and the butter.
- Sprinkle crushed kasuri methi (dried fenugreek leaves), mix & cook covered on a low heat for 2 minutes.
- Garnish with chopped coriander leaves. Serve this with Indian bread or basmati rice!
Tried this recipe?Let us know how it was!