Vegan Matar Paneer Recipe | Tofu Matar Recipe | Tofu Matar Masala

Vegan matar paneer is a vegan version of the most popular Indian matar paneer, where paneer (cottage cheese) and peas are simmered together in a luscious tomato-cashew gravy. Tofu is a perfect substitute for paneer to make a vegan version of matar paneer. Shallow fry tofu cubes and peas are cooked in mildly spiced tomato-cashew gravy to make this vegan matar paneer. Tofu matar masala is a delicious vegan curry.

Tofu is one of the great replacement to veganize some of the Indian recipes. You can replace tofu with paneer or soya chunks or any veggies. With tofu, I make tofu palak, tofu burji and tofu paratha . For other peas recipes, you can check peas paratha,  peas pulao, and gajar matar sabji.  Vegan matar paneer or tofu matar will go very well with any Indian flatbread or naan. Check my whole wheat naan with yeast recipe, and gluten-free flatbread –  Quinoa Roti or Quinoa Flatbread. 

What is Tofu?

Tofu, also known as bean curd. It is prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu comes as soft, firm, or extra firm. It is a great vegan ingredient and widely used in Asian and Indian recipes.

You can use tofu either direct or simply pan frying is enough. It is very easy to cook and need less time. An excellent source of amino acids, iron, calcium, and many other micronutrients, tofu is a very healthy ingredient. Read more about tofu healthy benefits here. It is one of the best sources of protein.

What Is Vegan Matar Paneer or Tofu Matar?

Vegan matar paneer is a vegan dish where pan-fried tofu cubes and fresh peas (or frozen peas) are simmered in a gravy prepared with tomato, cashew onion, garlic, and few spices. It is a vegan version of the most popular matar paneer dish from North Indian cuisine. Cashew gives a rich and creamy texture to the gravy. You can always add 1-2 tbsp coconut cream to make it more luscious and creamy.

You can serve it with any flatbread or naan or with rice, it tastes heavenly.

Difference Between Tofu And Paneer?

Tofu is a soy cheese whereas Paneer is milk cheese. Both are consumed for having high protein content in them. Paneer has more fat content than tofu, hence tofu used as a low-calorie food. Tofu has more health benefits over paneer,  therefore preferred for low-calories and high in protein among vegetarians.

You may also like other similar recipes

Rasedar Aloo Gobhi | Potato Cauliflower Gravy
Vegan Aloo Matar Recipe
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Aloo-Gobhi WIth Methi/Potato-Cauliflower With Fenugreek

How To Make Vegan Matar Paneer or Tofu Matar Masala?

To make tofu matar masala, first of all, tofu is lightly pan-fried with a little salt sprinkled over until the edges show light golden color. Furthermore, tomato sauce is prepared by cooking tomato, cashew, onion, garlic, ginger, chili, cardamom and cinnamon. Blend this and pour back in the same pan and simmer tofu cubes and peas in the rich and creamy gravy with few spices. You can also add coconut cream, it simply enhances the flavor and makes it more creamy.

So finally, let see how to make this delicious, finger-licking tofu matar masala or vegan matar paneer from scratch step by step.

Vegan Matar Paneer | Tofu Matar Masala

Ingredient                                                                        4-6 Serving

For Tomato Gravy
1 Tblsp oil
6-7 Peppercorns
1/2 Tsp cumin seeds
1″ Cinnamon stick
2 Cardamom
1 Big onion chopped roughly (1.5 cups chopped onion)
1-2 Green chili chopped
1″ Ginger grated
2 Garlic clove grated
10 -12 full cashew
3 Medium size tomatoes chopped

To Make Vegan Tofu Matar
1 Tblsp oil
2 Bayleaf
1/4 Tsp turmeric powder
1 Tsp coriander powder
1/2 Tsp cumin seed powder
1/2 tsp kitchen king powder
Salt as per taste
1 Tsp kasoori methi (dry fenugreek leaves optional)
1/2 Tsp sugar (optional)
1/4 – 1/2 Cup water
1 Cup Peas
450 Gram Tofu
1/2 Tsp Kashmiri chili powder
Chopped green coriander leaves to garnish

Method

1. First of all, cut the packet and drain the extra water from the tofu. Rinse it with fresh water and dry up with the help of a paper towel.
2. Now cut the dry Tofu into 1″ cubes. Heat 1 tsp oil in a nonstick pan on medium flame. Once the oil is hot enough add tofu cubes and fry until you get golden hue on edges. Transfer them on a plate and keep them ready.
3. Tofu matar taste great with fresh peas but if not available, then soak frozen peas for 10 minutes in warm water before using. Keep it ready.
4. Again heat 1 tbsp oil in the same nonstick pan. Once the oil is hot enough add peppercorns, cinnamon stick, cumin seed and cardamom. Let them splutter.
5. To this add chopped onion, green chili, grated ginger, and garlic. Cook until onion turns golden light color.
6. As soon as you see onions a bit golden in color add chopped tomatoes and cashews. Mix well and cook until tomatoes get mushy. This process takes good 6-9 minutes on medium-low flame. Keep stirring occasionally.
7. Switch off the stove and let the mixture cool down. Once it is at room temperature blend it into a smooth paste without adding any water. Tomato gravy is ready for the vegan matar paneer.
8. Heat another 1 tbsp oil in the same pan on medium heat. Add bay leaf, cumin powder, chili powder, turmeric powder, coriander powder, and kitchen king powder. Mix well.
9. To this spice mixture pour the tomato paste and mix nicely. Add peas, sugar, and stir. Cook for 2 minutes.
10. Finally, add pan-fried tofu cubes and mix well. Adjust salt as per taste and add water. At this stage add kasoori methi and cook for other 5 minutes on low flame.
11. Garnish with chopped coriander leaves and serve hot. Vegan matar paneer or tofu matar masala tastes great with rice or naan or flatbread.

Note

1. Adjust chili as per your taste.
2. Add more water if you need thin gravy.
3. Replace tofu with paneer or soya chunks or potato or any veggies. It will still taste great.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

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5 from 6 votes

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Vegan Matar Paneer Recipe | Tofu Matar Recipe | Tofu Matar Masala

Vegan matar paneer is a vegan version of the most popular Indian matar paneer, where paneer (cottage cheese) and peas are simmered together in a luscious tomato-cashew gravy. Tofu is a perfect substitute for paneer to make a vegan version of matar paneer. Shallow fry tofu cubes and peas are cooked in mildly spiced tomato-cashew gravy to make this vegan matar paneer. Tofu matar masala is a delicious vegan curry.

Course Main Course, Side Dish

Cuisine Indian

Keyword tofu matar curry, tofu matar gravy, tofu matar masala, tofu matar recipe, tofu recipes, vegan matar paneer, vegan mater paneer

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Author code2cook

Ingredients

For Tomato Gravy

• 1 Tblsp oil
• 6-7 Peppercorns
• 1/2 Tsp cumin seeds
• 1″ Cinnamon stick
• 2 Cardamom
• 1 Big onion chopped roughly (1.5 cups chopped onion)
• 1-2 Green chili chopped
• 1″ Ginger grated
• 2 Garlic clove grated
• 10 -12 full cashew
• 3 Medium size tomatoes chopped

To Make Vegan Tofu Matar

• 1 Tblsp oil
• 2 Bayleaf
• 1/4 Tsp turmeric powder
• 1 Tsp coriander powder
• 1/2 Tsp cumin seed powder
• 1/2 tsp kitchen king powder
• Salt as per taste
• 1 Tsp kasoori methi (dry fenugreek leaves optional)
• 1/2 Tsp sugar (optional)
• 1/4 – 1/2 Cup water
• 1 Cup Peas
• 450 Gram Tofu
• 1/2 Tsp Kashmiri chili powder
• Chopped green coriander leaves to garnish

Instructions

1. First of all, cut the packet and drain the extra water from the tofu. Rinse it with fresh water and dry up with the help of a paper towel.

2. Now cut the dry Tofu into 1″ cubes. Heat 1 tsp oil in a nonstick pan on medium flame. Once the oil is hot enough add tofu cubes and fry until you get golden hue on edges. Transfer them on a plate and keep them ready.

3. Tofu matar taste great with fresh peas but if not available, then soak frozen peas for 10 minutes in warm water before using. Keep it ready.

4. Again heat 1 tbsp oil in the same nonstick pan. Once the oil is hot enough add peppercorns, cinnamon stick, cumin seed and cardamom. Let them splutter.

5. To this add chopped onion, green chili, grated ginger, and garlic. Cook until onion turns golden light color.

6. As soon as you see onions a bit golden in color add chopped tomatoes and cashews. Mix well and cook until tomatoes get mushy. This process takes good 6-9 minutes on medium-low flame. Keep stirring occasionally.

7. Switch off the stove and let the mixture cool down. Once it is at room temperature blend it into a smooth paste without adding any water. Tomato gravy is ready for the vegan matar paneer.

8. Heat another 1 tbsp oil in the same pan on medium heat. Add bay leaf, cumin powder, chili powder, turmeric powder, coriander powder, and kitchen king powder. Mix well.

9. To this spice mixture pour the tomato paste and mix nicely. Add peas, sugar, and stir. Cook for 2 minutes.

10. Finally, add pan-fried tofu cubes and mix well. Adjust salt as per taste and add water. At this stage add kasoori methi and cook for other 5 minutes on low flame.

11. Garnish with chopped coriander leaves and serve hot. Vegan matar paneer or tofu matar masala tastes great with rice or naan or flatbread.

Recipe Notes

1. Adjust chili as per your taste.
2. Add more water if you need thin gravy.
3. Replace tofu with paneer or soya chunks or potato or any veggies. It will still taste great.

This is my entry for BM#95 W2D2