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VEGAN PANEER BUTTER MASALA
Equipment
- Blender or
food processor - Skillet or kadhai
- Mixing
bowl - Spoon
- Measuring
cups - Measuring spoons
Ingredients
- 200 g of tofu cut into cubes
- 3 tomatoes chopped
- 1 onion chopped
- 1 tbsp of tomato paste
- 2 tbsp of vegan butter or oil
- 1 tsp of cumin seeds
- 1 tsp of garam masala powder
- 1 tsp of coriander powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder
- 1/2 cup of cashews soaked in hot water for 30 minutes
- 1/2 cup of water
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- In a blender or food processor, blend the chopped tomatoes, onion, and soaked cashews until smooth.
- In a skillet or kadhai, heat the vegan butter or oil over medium heat. Add cumin seeds and let them splutter.
- Add the tomato paste and sauté for 1-2 minutes.
- Add the blended tomato-onion-cashew mixture to the skillet and mix well. Add water if the mixture is too thick.
- Add garam masala powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix everything well.
- Add the cubed tofu to the skillet and mix well. Cook for 5-7 minutes or until everything is well combined and heated through.
- Garnish with chopped coriander leaves and serve hot with roti or rice.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 23g | Total Carbohydrates: 18g | Dietary Fiber: 3g | Protein: 14g
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For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
