Vegan Matar Paneer – Connoisseurus Veg

Vegan Matar Paneer – Connoisseurus Veg
Vegan Matar Paneer – Connoisseurus Veg

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!

White wooden surface set with bowl of Vegan Matar Paneer, bowl of rice, and bunch of cilantro.

Matar paneer was all the time one among my favourite Indian curries to order whereas eating out. For those who’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 really fairly straightforward! Tofu makes an awesome substitute for paneer, and I’ve had success with it previously in my recipes for vegan saag paneer and vegan chili paneer. As for the creamy sauce, whereas some variations of matar paneer include dairy, it is not really 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.

Leap to:

Substances You will Want

  • Vegetable oil. 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 should utilize agency or super-firm tofu if that is what’s out there.
  • Salt.
  • Recent cilantro. You’ll be able to skip this if it is not 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!

Cashews cooking in a pot.Cashews cooking in a pot.

Warmth some oil in a medium-sized pot, then add your uncooked cashews. Cook dinner the cashews for a minute or two, till they have golden brown spots.

Diced onions and cashews cooking in a pot.Diced onions and cashews cooking in a pot.

Add your diced onion to the pot and prepare dinner it with the cashews for a couple of minutes, till it turns into gentle and translucent.

Ginger and garlic cooking in a pot with cashews and diced onions.Ginger and garlic cooking in a pot with cashews and diced onions.

Push the cashews and onion apart to makes some house in your pot, then add minced garlic and ginger. Sauté them briefly, stirring continually to forestall them from burning.

Blended tomato cashew sauce in a blender.Blended tomato cashew sauce in a blender.

Switch the contents of the pot to a blender, ensuring to scrape out the underside of the pot effectively. Add your diced tomatoes to the blender as effectively. Mix all the pieces up till the combination is easy and creamy.

Spices and oil cooking in a pot with a wooden spoon.Spices and oil cooking in a pot with a wooden spoon.

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. Cook dinner the spices within the sizzling oil for a couple of minute, till they simply begin to sizzle.

Tomato cashew sauce being poured into a pot of spices cooking in oil.Tomato cashew sauce being poured into a pot of spices cooking in oil.

Pour the tomato combination from the blender into the pot together with your spices. Stir all the pieces up effectively and produce the sauce to a boil.

Pot of Vegan Matar Paneer sauce simmering on the stove.Pot of Vegan Matar Paneer sauce simmering on the stove.

Decrease the warmth and let the sauce simmer for about ten minutes, till it thickens up and darkens in coloration ever so barely.

Pot of Vegan Matar Paneer simmering on the stove.Pot of Vegan Matar Paneer simmering on the stove.

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.

Pot of Vegan Matar Paneer with a wooden spoon.Pot of Vegan Matar Paneer with a wooden spoon.

Take the pot off of warmth and season the curry with some salt. Prime it with a sprinkle of contemporary cilantro.

Bowl of Vegan Matar Paneer with bowl of rice and bunch of cilantro in the background.Bowl of Vegan Matar Paneer with bowl of rice and bunch of cilantro in the background.

Your vegan matar paneer is able to go! Get pleasure from it with some basmati rice. Vegan naan additionally makes an awesome accompaniment.

Leftovers & Storage

Leftover vegan matar paneer will maintain 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 you should skinny the sauce a bit.

Extra Vegan Indian Recipes

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Bowl of Vegan Matar Paneer with spoon.Bowl of Vegan Matar Paneer with spoon.

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

  • 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) bundle
    super-firm tofu,
    diced (about ½ inch)
  • 1
    cup
    frozen peas
  • 1
    teaspoon
    salt,
    or to style
  • 2
    tablespoons
    chopped contemporary cilantro
  • Cooked basmati rice,
    for serving

Directions

  1. 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 incessantly, till they’re golden brown in spots.

  2. Add the onion to the pot and prepare dinner it with the cashews for about 5 minutes, stirring sometimes, till it is gentle and translucent.

  3. Push the cashews and onion to the facet of the pot and add the garlic and ginger, Sauté the garlic and ginger for a couple of minute, stirring continually, till they turn out to be very aromatic. Take away the pot from warmth.

  4. 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 elements till easy.

  5. 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. Cook dinner the spices within the oil for a couple of minute, till they begin to sizzle.

  6. Pour the tomato sauce combination from the blender into the pot. Give it a stir and lift the warmth to excessive. Deliver 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.

  7. Stir the tofu and peas into the sauce. Deliver 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.

  8. Take away the pot from warmth and stir within the salt.

  9. Serve the curry over rice with a sprinkle of contemporary cilantro.

Recipe Notes

  1. This quantity of cayenne pepper will give your curry a light kick. For those who’re unsure how a lot to make use of, add a bit at a time in the direction of the top of cooking the curry, taste-testing till you are happy with the warmth degree.

Diet Info

Vegan Matar Paneer

Quantity Per Serving

Energy 364
Energy from Fats 162

% Each 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 Each day Values are primarily based on a 2000 calorie weight-reduction plan.