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Vegan matar paneer is a vegan version of the most popular Indian matar paneer. 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.
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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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories
Author Bhawana

Ingredients

For Tomato Gravy

  • 1 Tblsp oil
  • 6-7 Peppercorns
  • ½ 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
  • ¼ Tsp turmeric powder
  • 1 Tsp coriander powder
  • ½ Tsp cumin seed powder
  • ½ tsp kitchen king powder
  • Salt as per taste
  • 1 Tsp kasoori methi (dry fenugreek leaves optional)
  • ½ Tsp sugar (optional)
  • ¼ – ½ Cup water
  • 1 Cup Peas
  • 450 Gram Tofu
  • ½ Tsp Kashmiri chili powder
  • Chopped green coriander leaves to garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • To this add chopped onion, green chili, grated ginger, and garlic. Cook until onion turns golden light color.
  • 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.
  • 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.
  • 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.
  • To this spice mixture pour the tomato paste and mix nicely. Add peas, sugar, and stir. Cook for 2 minutes.
  • 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.
  • Garnish with chopped coriander leaves and serve hot. Vegan matar paneer or tofu matar masala tastes great with rice or naan or flatbread.

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg