Go Back
–+ servings

Matar Paneer with Tofu

This creamy vegan matar paneer with tofu is a quick and comforting take on a classic North Indian dish. Made with extra firm tofu, frozen green peas, warming spices like garam masala, and a rich tomato base, it delivers all the flavour of traditional matar paneer without dairy. Ready in just 30 minutes, it’s a low-fat, plant-based curry that’s perfect for an easy weeknight meal.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Curries, One-pot Meals, Quick & Easy
Cuisine Indian
Servings 4 serving
Calories 343 kcal

Equipment

1 tofu press optional
1  round casserole or Dutch oven

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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

Serving: 1servingCalories: 343kcalCarbohydrates: 19gProtein: 13gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 819mgPotassium: 598mgFiber: 4gSugar: 9gVitamin A: 1404IUVitamin C: 31mgCalcium: 131mgIron: 3mg

Find this recipe online:

Matar Paneer with Tofu

https://theflexitarian.co.uk/recipe-items/matar-paneer-with-tofu/