Vegan Paneer Butter Masala
Tofu paneer in a rich, creamy tomato-based sauce.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 353kcal
- 16 oz package tofu super firm
- 2 tablespoon olive oil extra virgin
- 3 tablespoon vegan butter
- 3 tablespoon cashews soaked in boiling water for 1 hour and then ground with some water for a smooth paste
- 1 28 oz can diced tomatoes pureed in blender
- 1 Serrano chili or jalapeno finely chopped; keep as many or as few seeds per your heat preference
- 2 inches ginger ground together with garlic in mortar & pestle
- 3-4 cloves garlic ground together with ginger in mortar & pestle
- 1 inch ginger julienned
- 2 bay leaves
- 2 tablespoon dried fenugreek leaves
- 2 teaspoon garam masala
- 1.5 teaspoon red chili powder
- 1 13.5 oz can coconut milk unsweetened
- 1 teaspoon sea salt
- 2 teaspoon cilantro leaves for garnishing
- 2 tablespoon corn starch
Heat oil and butter in large skillet or wok. Add bay leaves and simmer for a minute or so until the oil becomes fragrant. Discard bay leaves.
Add ginger-garlic paste and red chili powder. Stir well. Add the tomato puree and saute on medium heat, stirring frequently.
Add cashew paste and stir thoroughly. Add coconut milk, stir and simmer over medium heat.
Add julienned ginger, green chili, salt, garam masala, dry fenugreek leaves and salt and stir. Continue to simmer for about 10 minutes.
Add the tofu, stir and cook until well-heated. Add corn starch and stir just until sauce starts to thicken.
Garnish with cilantro. Serve over a bed of steamed basmati rice with plain or garlic naan.
Serving: 1serving | Calories: 353kcal | Carbohydrates: 17g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 697mg | Potassium: 623mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 4mg