This vegan matar paneer is made with tofu cubes and peas in a luscious cashew curry sauce. It is completely scrumptious, and you will be amazed at how straightforward it’s to make!
Matar paneer was all the time one among my favourite Indian curries to order whereas eating out. When you’ve by no means had it earlier than, this scrumptious dish is made with cubes of paneer (pressed cottage cheese) and peas in a creamy spiced tomato gravy.
Feels like a tricky dish to veganize, proper? Nope!
Making a recipe for vegan matar paneer was truly fairly straightforward! Tofu makes an awesome substitute for paneer, and I’ve had success with it up to now in my recipes for vegan saag paneer and vegan chili paneer. As for the creamy sauce, whereas some variations of matar paneer comprise dairy, it isn’t truly required. The tomato gravy will get its creamy texture from the identical ingredient I exploit in recipes like cashew cream and vegan mac and cheese: cashews!
You will be amazed at how decadent and scrumptious this dairy-free matar paneer is.
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Substances You will Want
- Vegetable oil. If in case you have a favourite excessive smoke level oil, be happy to make use of it! Corn oil, canola oil, avocado oil, and coconut oil will all work, amongst others.
- Uncooked cashews.
- Onion.
- Garlic.
- Ginger.
- Diced tomatoes. We’re utilizing canned diced tomatoes, to make life straightforward.
- Spices. You will want a handful of floor spices, together with garam masala, cumin, coriander, turmeric, cardamon, and optionally cayenne pepper (for some warmth).
- Frozen peas.
- Tremendous-firm tofu. I discover that super-firm tofu has a texture very near paneer, however you need to use agency or super-firm tofu if that is what’s out there.
- Salt.
- Contemporary cilantro. You’ll be able to skip this if it isn’t your factor.
- Cooked rice. I like to recommend utilizing basmati rice.
How It is Made
The next is an in depth photograph tutorial on the best way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Warmth some oil in a medium-sized pot, then add your uncooked cashews. Prepare dinner the cashews for a minute or two, till they have golden brown spots.
Add your diced onion to the pot and prepare dinner it with the cashews for a couple of minutes, till it turns into mushy and translucent.
Push the cashews and onion apart to makes some house in your pot, then add minced garlic and ginger. Sauté them briefly, stirring consistently to forestall them from burning.
Switch the contents of the pot to a blender, ensuring to scrape out the underside of the pot nicely. Add your diced tomatoes to the blender as nicely. Mix the whole lot up till the combination is easy and creamy.
Place your pot again on the range and add some extra oil. Give the oil a minute to warmth up, then add all your spices. Prepare dinner the spices within the sizzling oil for a couple of minute, till they only begin to sizzle.
Pour the tomato combination from the blender into the pot together with your spices. Stir the whole lot up nicely and convey the sauce to a boil.
Decrease the warmth and let the sauce simmer for about ten minutes, till it thickens up and darkens in shade ever so barely.
Stir in diced tofu and frozen peas. Proceed simmering the curry for about two minutes, simply to warmth up the tofu and peas you simply added.
Take the pot off of warmth and season the curry with some salt. High it with a sprinkle of recent cilantro.
Your vegan matar paneer is able to go! Take pleasure in it with some basmati rice. Vegan naan additionally makes an awesome accompaniment.
Leftovers & Storage
Leftover vegan matar paneer will hold in an hermetic container within the fridge for about three days. Reheat it within the microwave or in a saucepan over medium warmth on the range, including a splash of water if that you must skinny the sauce a bit.
Extra Vegan Indian Recipes
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Vegan Matar Paneer
This vegan matar paneer is made with tofu cubes and peas in a luscious cashew curry sauce. It is completely scrumptious, and you will be amazed at how straightforward it’s to make!
Substances
-
2
tablespoons
vegetable oil,
divided -
â…“
cup
uncooked cashews -
1
medium onion,
diced -
4
garlic cloves,
minced -
2
tesapoons
freshly grated ginger -
2
(14.5 ounce/411 gram) cans
diced tomatoes -
2
teaspoons
garam masala -
½
teaspoon
floor cumin -
½
teaspoon
floor coriander -
¼
teaspoon
floor turmeric -
¼
teaspoon
floor cardamom -
¼
teaspoon
cayenne pepper,
or to style (Word 1) -
1
(16 ounce/454 gram) package deal
super-firm tofu,
diced (about ½ inch) -
1
cup
frozen peas -
1
teaspoon
salt,
or to style -
2
tablespoons
chopped recent cilantro -
Cooked basmati rice,
for serving
Directions
-
Coat the underside of medium pot with one tablespoon of the oil and place it over medium warmth. As soon as the oil is sizzling, add the cashews. Toast the cashews for about 2 minutes, stirring often, till they’re golden brown in spots.
-
Add the onion to the pot and prepare dinner it with the cashews for about 5 minutes, stirring sometimes, till it is mushy and translucent.
-
Push the cashews and onion to the aspect of the pot and add the garlic and ginger, Sauté the garlic and ginger for a couple of minute, stirring consistently, till they grow to be very aromatic. Take away the pot from warmth.
-
Switch the contents of the pot to a blender, ensuring to scrape the underside of the pot to get any crusted bits of garlic and ginger. Add the diced tomatoes to the blender. Mix the substances till easy.
-
Add the remaining tablespoon of oil to the pot and place it again over medium warmth. Give the oil a minute to warmth up, then add the garam masala, cumin, coriander, turmeric, cardamom, and cayenne pepper. Prepare dinner the spices within the oil for a couple of minute, till they begin to sizzle.
-
Pour the tomato sauce combination from the blender into the pot. Give it a stir and lift the warmth to excessive. Carry the sauce to a boil, then decrease the warmth. Let the sauce prepare dinner at a low simmer for about 10 minutes, stirring sometimes, till it thickens and darkens barely.
-
Stir the tofu and peas into the sauce. Carry the curry again as much as a simmer and let it prepare dinner for about 2 minutes extra, till the peas and tofu are heated.
-
Take away the pot from warmth and stir within the salt.
-
Serve the curry over rice with a sprinkle of recent cilantro.
Recipe Notes
- This quantity of cayenne pepper will give your curry a light kick. When you’re undecided how a lot to make use of, add a bit at a time in direction of the top of cooking the curry, taste-testing till you are glad with the warmth degree.
Diet Information
Vegan Matar Paneer
Quantity Per Serving
Energy 364
Energy from Fats 162
% Day by day Worth*
Fats 18g28%
Saturated Fats 3g15%
Trans Fats 0.04g
Polyunsaturated Fats 8g
Monounsaturated Fats 5g
Sodium 1075mg45%
Potassium 1072mg31%
Carbohydrates 27g9%
Fiber 6g24%
Sugar 12g13%
Protein 27g54%
Vitamin A 600IU12%
Vitamin C 38mg46%
Calcium 185mg19%
Iron 7mg39%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.
