Vegan Matar Paneer Peas and Tofu Curry
Vegan Matar Paneer, a delightful dish that traditionally features peas and Indian cottage cheese in a creamy tomato-based sauce, gets a vegan twist in this recipe by replacing the dairy-based paneer with tofu. This vegan version retains all the delicious flavors and creamy textures of the classic dish while remaining entirely plant-based.
INGREDIENTS
For the Tofu and Peas:
- 1 block (14 oz) extra-firm tofu, cubed
- 1 cup frozen green peas, thawed
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
For the Curry Sauce:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained (optional, for creaminess)
- 1 cup water or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked basmati rice or naan bread, for serving
INSTRUCTIONS
Prepare the Tofu and Peas:
In a large skillet, heat the vegetable oil over medium heat.
Add the cubed tofu to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the tofu is golden brown and slightly crispy. Remove the tofu from the skillet and set it aside.
In the same skillet, add the thawed green peas and sauté for 2-3 minutes until they are heated through. Season with salt and black pepper to taste. Remove the peas from the skillet and set them aside.
Prepare the Curry Sauce:
In a blender, combine the chopped onion, minced garlic, grated ginger, chopped tomatoes, soaked cashews (if using), and water or vegetable broth. Blend until you have a smooth puree.
In the same skillet, heat a bit more vegetable oil if needed. Pour in the blended tomato mixture.
Stir in the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
Add the garam masala and salt to taste. Adjust the seasonings as needed.
Combine Tofu, Peas, and Sauce:
Return the sautéed tofu and green peas to the skillet with the curry sauce.
Simmer for an additional 5-7 minutes, allowing the flavors to meld together and the tofu and peas to absorb the sauce.
Serve Vegan Matar Paneer:
Garnish with chopped fresh cilantro leaves if desired.
Serve hot over cooked basmati rice or with warm naan bread for a delicious vegan matar paneer experience.
TIPS
- For a creamier curry, blend the soaked cashews with the tomato mixture. Cashews add a rich and creamy texture.
- Adjust the spice level by adding more or less cayenne pepper or using a mild curry powder.
- Serve this dish with basmati rice, brown rice, or warm naan bread for a complete meal.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 20-25g
- Protein: 12-15g
- Fat: 15-18g
- Fiber: 5-7g
