Vegan Matar Paneer with Tofu
A rich, aromatic Indian classic made vegan - firm tofu stands in beautifully for paneer, soaking up all the spiced tomato-onion gravy.
Equipment
Ingredients
- 400 grams firm tofu pressed and cubed (1-inch)
- 1.5 cups frozen or fresh green peas
- 4 tablespoons neutral oil divided
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 tablespoons fresh ginger grated
- 3 large ripe tomatoes blended or finely chopped
- 0.5 cups full-fat coconut milk
- 1 teaspoons cumin seeds
- 1 bay leaf
- 1.5 teaspoons ground coriander
- 1 teaspoons ground cumin
- 0.5 teaspoons turmeric powder
- 1 teaspoons Kashmiri red chili powder or paprika
- 1 teaspoons garam masala
- 1 teaspoons salt
- 0.5 teaspoons sugar
- 0.5 cups water
- 2 tablespoons fresh cilantro chopped (to garnish)
Instructions
- Press & prep the tofu: Wrap firm tofu in a clean kitchen towel and press under a heavy pan for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes. Season lightly with salt and turmeric powder.
- Pan-fry the tofu: Heat 2 tablespoons of oil in a cast iron skillet or heavy bottom pan over medium-high heat. Add the tofu cubes in a single layer and fry for 3-4 minutes per side until golden and slightly crispy. Remove and set aside.
- Bloom the whole spices: In the same pan, add the remaining oil. Once hot, add cumin seeds and bay leaf. Let them sizzle for 30 seconds, until fragrant.
- Cook the onion base: Add onion, finely chopped and sauté over medium heat, stirring often, until deep golden brown -about 10-12 minutes. Don't rush this step; it builds the foundation of flavor.
- Add aromatics: Add garlic cloves, minced and fresh ginger, grated. Stir and cook for 2 minutes until the raw smell disappears.
- Add ground spices: Add ground coriander, ground cumin, turmeric powder, and Kashmiri red chili powder (or paprika). Stir for 30 seconds, then add a splash of water to prevent burning. Cook the masala for 1 minute.
- Build the tomato gravy: Add tomatoes, blended or finely chopped and sugar. Mix well and cook on medium heat, stirring occasionally, until the tomatoes are completely broken down and the oil begins to separate from the masala, about 8-9 minutes.
- Add peas and simmer: Stir in frozen or fresh green peas and water. Cover and simmer for 5 minutes until the peas are tender.
- Add tofu and coconut milk: Gently fold in the fried tofu and full-fat coconut milk. Stir to coat everything in the gravy. Simmer uncovered for 4-5 minutes so the tofu absorbs the flavors.
- Finish and serve: Stir in garam masala, kasuri methi, and taste for salt. Remove the bay leaf. Garnish with fresh cilantro, and serve hot with naan, roti, or basmati rice.
Notes
Tofu tip: For an even closer texture to paneer, freeze your tofu block overnight, thaw it, then press it. This makes it chewier and more porous so it soaks up the gravy wonderfully.
Make it richer: Add 1 tablespoon cashew cream or a dollop of vegan yogurt along with the coconut milk.
Spice level: Increase red chili powder or add 1-2 green chilies with the garlic for more heat.
Storage: Keeps well in the fridge for 3 days, the tofu soaks up even more flavor overnight!
Nutrition
Nutrition Facts
Vegan Matar Paneer with Tofu
Amount per Serving
Calories
353
% Daily Value*
Fat
25
g
38
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
11
g
Sodium
603
mg
26
%
Potassium
519
mg
15
%
Carbohydrates
20
g
7
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
14
g
28
%
Vitamin A
1459
IU
29
%
Vitamin C
38
mg
46
%
Calcium
183
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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