curry · indian

Vegan Paneer Butter Masala

Creamy tomato and cashew curry with golden tofu in place of paneer. Rich, mild and fully vegan.

time
45 min
serves
4

Ingredients

Units
  • 2 tbspvegan butter
  • 3green cardamom pods
  • 1large onion, finely chopped
  • 4garlic cloves, crushed to a paste
  • 1ginger, 1-inch piece crushed to a paste
  • 3medium tomatoes, chopped
  • ¼ cupraw cashews
  • 1 tbspground coriander
  • ½ tspground turmeric
  • 2 tsppaprika, or Kashmiri chilli powder
  • 240 mlvegetable stock or water, plus extra to thin
  • 2 tspgaram masala
  • 1 tspkasoori methi, dried fenugreek leaves
  • 1 tspsugar
  • 280 gsuper-firm tofu, cut into ½-inch cubes
  • salt, to taste
  • 2 tbspfresh cilantro, chopped to garnish

Instructions

  1. Heat 1 tbsp of the vegan butter in a saucepan.

  2. Add the onion, garlic and ginger and sauté, stirring frequently, until the onion turns translucent.

  3. Add the tomatoes and the cashews. Cook, covered but stirring frequently, until the tomatoes have reduced to a pulp.

  4. Add the ground coriander, turmeric and paprika and keep cooking for another 5 minutes. Turn off the heat.

  5. Carefully, so you don't burn yourself, ladle the tomato, onion and spice mixture into a blender, or use an immersion blender if you have one. Add a cup of water, or preferably vegetable stock, and blend into a very, very smooth paste.

  6. Pour the sauce back into the saucepan. For an even smoother texture you can strain it. Add the garam masala and stir it in.

  7. Add the kasoori methi and sugar and stir well. If the sauce looks too thick, thin it with more vegetable stock. Bring the sauce to a boil over medium heat.

  8. Add the cubes of tofu, season with salt, bring back to a boil and continue to cook, covered, for another 5 minutes.

  9. Turn off the heat, garnish with cilantro and serve hot with naan, roti or rice.

Best scooped up with naan, roti or rice.

Health benefits

  • Plant protein

    Tofu and cashews give about 13 g of protein per serving, with no dairy at all.

  • Lycopene

    Cooking the tomatoes releases their lycopene, and the cashew fats help your body absorb it.

  • Gut-friendly

    Onion, garlic and ginger bring prebiotic fibre and plenty of flavour, so you need less salt.