This creamy vegan matar paneer recipe swaps Indian cottage cheese for tofu and uses soya cream for a lighter, plant-based twist on a classic North Indian dish. Made with frozen green peas and warming spices like garam masala, it’s ready in just 30 minutes and full of comforting flavour.
Creamy Vegan Matar Paneer (with Tofu, Ready in 30 Minutes)
This comforting matar paneer recipe takes inspiration from the rich, softly spiced curry from Dishoom, known for its silky, gently creamy sauce. This version keeps that indulgent texture while being entirely plant-based and low in fat. Serve it with brown rice, scoop it up with warm naan, or enjoy it as a flavourful side dish. However you serve it, this is comfort food guaranteed every time.
Instead of traditional paneer (an Indian cottage cheese), I use extra firm tofu, paired with soya cream in place of dairy. The result is a lighter dish that still delivers the familiar flavours of this classic North Indian dish.
Tofu is a brilliant substitute for paneer because it absorbs flavour beautifully while offering a similarly mild taste and satisfying bite. When simmered in spices like garam masala, it becomes just as comforting and more adaptable for a vegan kitchen.
You can use either deggi mirch chilli or Kashmiri chilli (this one is easier to find in UK supermarkets). While they have slightly different flavour profiles, they both bring that beautiful rich colour and gentle warmth without making the dish too spicy.
Tips for the Best Matar Paneer
- How to avoid watery tofu (pressing properly)
- How to balance acidity (a pinch of sugar if tomatoes are sharp)
- How to boost flavour (add 1/4 tsp of garam masala at the end as a finishing spice t lift the overall flavour of this matar paneer)
- When to add the cream (at the end to prevent splitting)
About Matar Paneer
Matar paneer is a traditional North Indian curry made with green peas and soft cubes of paneer in a spiced tomato-based sauce. The word “matar” refers to peas, while “paneer” is a fresh cheese commonly used in Indian cooking.
Traditionally, the dish is mildly spiced and slightly creamy, making it accessible and family-friendly. This version uses frozen green peas for convenience and speed, making it ideal for a quick midweek meal without sacrificing too much authenticity.
Watch How To Make Matar Paneer Video
Why You’ll Love This Recipe
- Comforting, mildly spiced, and family-friendly
- Ready in just 30 minutes, making it perfect for a quick midweek matar paneer recipe
- Completely plant-based, using extra firm tofu instead of traditional paneer cheese
- Light yet creamy, thanks to soya cream and warming spices like garam masala
- Lower in fat than a classic North Indian dish, without sacrificing flavour
- Made with convenient frozen green peas, so there’s minimal prep
- Tofu absorbs the sauce beautifully, giving you a rich and satisfying result
- Simple, everyday ingredients you can easily find in most supermarkets
Other Curry Recipes You Might Like
- Easy Chickpea Curry
- Broccoli and Potato Curry
- Cauliflower and Aubergine Curry
- Cauliflower & Spinach Egg Curry
How to Make Matar Paneer with Tofu
This vegan matar paneer comes together in around 30 minutes (just make sure to press the tofu ahead of time), making it both practical and utterly satisfying.
Ingredients
- extra firm tofu
- vegetable oil
- onion
- ginger
- garlic
- garam masala
- cumin
- salt
- turmeric
- deggi mirch chilli or Kashmiri chilli
- tomato purée
- chopped tomatoes
- frozen green peas
- soya cream
- Fresh coriander, to serve
- Naan breads, optional
Step-by-step Instructions
Step 1: Press the Tofu
Begin by pressing the tofu for about 20 minutes to remove excess water. You can use a tofu press or wrap it in a clean tea towel and place it between two plates with a weight on top.
Step 2: Make the Curry Base
After around 10 minutes, start the sauce. Heat the vegetable oil in a large casserole or heavy pan over a medium-high heat. Add the onion and cook gently for 6 to 8 minutes until softened.
Stir in the ginger, garlic, garam masala, cumin, salt, turmeric and chilli. Cook for about 30 seconds until fragrant.
Add the tomato purée and chopped tomatoes, stirring well to combine.
Step 3: Add the Remaining Ingredients
Add the frozen green peas, then drain and dice the tofu into roughly 1.5 cm cubes. Add the tofu to the pan along with the soya cream.
Allow everything to simmer gently for 10 minutes until the sauce thickens and coats the tofu.
Step 4: Season and Serve
Add a touch of garam masala. Taste and adjust seasoning if needed. Serve topped with fresh coriander and warm naan breads on the side if desired.
Storage & Reheating
Store any leftover matar paneer with tofu in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools down, but will loosen up once reheated.
To reheat, warm gently in a saucepan over a medium-low heat, adding a splash of water or plant-based milk to loosen the sauce if needed. You can also microwave it in short bursts, stirring between each one, until piping hot throughout.
FAQs About Matar Paneer with Tofu
Matar paneer can be quite rich when made traditionally with cream and paneer. This vegan version is lighter, using tofu and soya cream, making it lower in fat while still providing protein and fibre.
It is usually mildly spiced rather than hot. The use of Kashmiri or deggi mirch chilli adds colour and gentle warmth without overwhelming heat.
Matar paneer pairs beautifully with naan, roti or basmati rice. You might also serve it alongside other dishes such as lentil dal or a simple cucumber salad for balance.
Yes, you can easily swap the tofu for paneer if you prefer a traditional version of this matar paneer recipe. Simply use the same quantity of paneer (around 400 g) and cut it into similar-sized cubes.
I hope you enjoy this matar paneer with tofu recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Matar Paneer with Tofu
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g extra-firm tofu
- 2 Tbsp vegetable oil
- 1 large onion finely chopped
- 1 Tbsp grated ginger
- 3 garlic cloves grated
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp deggi mirch chilli or kashmiri chilli
- 1 Tbsp tomato puree
- 400 g chopped tomatoes
- 175 g frozen peas
- 250 ml soya cream
- 1/4 tsp garam masala
- fresh coriander to serve, optional
- naan breads to serve, optional
Instructions
- Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.400 g extra-firm tofu
- When the tofu has been pressing for 10 minutes, start making the base of sauce: Heat 2 Tbsp of vegetable oil in a large casserole or Dutch oven over medium-high heat. Add the finely chopped onion. Fry gently for a couple of minutes until the onion starts to soften, 6 to 8 minutes.2 Tbsp vegetable oil, 1 large onion
- Add the ginger, garlic, garam masala, cumin, salt, turmeric and chilli. Fry for 30 seconds.1 Tbsp grated ginger, 3 garlic cloves, 1 tsp garam masala, 1 tsp cumin, 1 tsp salt, ½ tsp turmeric, ½ tsp deggi mirch chilli
- Stir in the tomato puree and chopped tomatoes.1 Tbsp tomato puree, 400 g chopped tomatoes
- Add the frozen peas.175 g frozen peas
- Drain the tofu and cut into 1.5cm / 0.6 inches dice.
- Add the tofu to the pan, followed by the cream. Leave to simmer for 10 minutes.250 ml soya cream
- Stir in a 1/4 tsp garam masala, then season to taste.1/4 tsp garam masala
- Serve topped with fresh coriander and warm naan breads on the side if desired.naan breads , fresh coriander
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/matar-paneer-with-tofu/
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