Vegan paneer masala
Satisfy your cravings with this delicious Vegan Paneer Masala recipe! Made with tofu as a plant-based alternative to paneer and a rich blend of spices including cumin, cinnamon, nutmeg, and chili powder. This dish features creamy coconut milk, cashews, and a touch of heat from jalapeno pepper for an unforgettable flavor experience. Perfectly paired with fluffy white rice, this easy-to-follow recipe is sure to become a favorite in your vegan meal rotation. Ready in no time and bursting with bold flavors!
- 28 Apr 2024
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 20 Ingredients
{'title': 'Vegan Paneer Masala', 'description': 'Indulge in a rich and flavorful Vegan Paneer Masala, an aromatic and delightful plant-based dish that plays on the classic flavors of traditional paneer masala, substituting tofu for paneer. This dish offers a balanced blend of spices and creamy texture that will surely become a favorite in your vegan recipe collection.'}
Ingredients:
Instructions:
- Press the tofu to remove excess water and cut into cubes.
- Finely chop the ginger root and garlic cloves.
- Dice the jalapeño pepper.
- Heat 2 tbsp of olive oil in a large pan over medium heat.
- Add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the vegan butter and let it melt.
- Over medium heat, add chopped cashew nuts and toast them until they turn golden brown.
- Add the ginger, garlic, and jalapeño pepper to the pan. Sauté for about 2 minutes until fragrant.
- Add the bay leaf, ground cumin, dried coriander leaves, cinnamon, ground nutmeg, and chili powder. Stir well to combine.
- Pour in the canned tomatoes and cook for about 10 minutes, allowing the sauce to simmer and thicken.
- Remove the bay leaf and carefully blend the sauce until it reaches a smooth consistency. Use either an immersion blender directly in the pan or transfer it to a blender.
- Return the blended sauce to the pan and pour in the coconut milk.
- Stir well and let it simmer for another 5 minutes.
- Add the browned tofu cubes to the sauce.
- Mix the cornstarch with 2 tablespoons of water to make a slurry, then stir it into the pan to thicken the sauce.
- Season with salt and simmer for an additional 10 minutes to allow the tofu to absorb the flavors.
- In a separate pot, bring 2 cups of water to a boil.
- Add 1 cup of white rice, reduce the heat to low, cover, and cook for about 15 minutes until the rice is done and water is absorbed.
- Garnish the Vegan Paneer Masala with fresh coriander leaves.
- Serve the vegan paneer masala hot, with a side of fluffy white rice.
Tips:
- Press the tofu for 15-20 minutes before cooking to remove excess moisture and achieve a firmer texture.
- Toast the cashews slightly before blending for an enhanced nutty flavor.
- Adjust the number of jalapeno peppers to control the level of heat in your dish.
- Simmer the sauce on low heat to allow the flavors to develop fully.
- Serve the Vegan Paneer Masala with warm, fluffy white rice or naan bread for a complete meal.
{'summary': 'This Vegan Paneer Masala brings together the vibrant flavors of Indian cuisine in a plant-based format, ensuring a satisfying and delicious meal. Perfect for any day of the week, this dish is both easy to prepare and a delight to serve.', 'encouragement': 'Experiment with your own variations and feel free to adjust the spices to your liking. Gather your ingredients, enjoy the process, and savor every bite of this wholesome vegan delight!'}
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 5g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 33g | 40% |
| Saturated 20g | 69% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 44mg | 8% |
| Vitamin B1 0.94mg | 78% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 3.31mg | 21% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.18mg | 8% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 620mg | 18% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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