Vegan Mutter Paneer( Tofu ) in creamy Sauce
The star of this dish is the sauce—it’s super easy to whip up. However, the main effort goes into getting the ingredients. Once you’ve got everything, you can make this sauce anytime, and it comes together quickly.
This delectable Vegan Matter Paneer is the plant-based take on the beloved classic, Mutter Paneer. Packed with aromatic spices, creamy goodness, and wholesome ingredients, this recipe is a tasty journey for your taste buds. Whether you’re a seasoned vegan or new to plant-based cooking, you’re in for a treat.
I’ve veganized the traditional recipe by replacing the regular cream with a nut-based sauce. I’ve tested it in my own kitchen to make sure it’s easy to make. This nutty twist not only keeps the dish true to its roots but also adds a wonderful flavor. The recipe is straightforward and includes a versatile nut-based sauce that you can use for various dishes. Enjoy the simplicity and endless tasty options this sauce brings to your cooking.
I use a blend of cashews, almonds, and poppy seeds in my recipe simply because these are staples in my pantry. Feel free to customize it based on what you have – you can choose cashews, almonds, or even a combination of both, just like I do.
The sauce can be the base for any vegan, vegetarian, or meat dish. Please adjust cooking times accordingly.
Ingredients:
1 Block (14 oz) Firm Tofu. ( I buy Trader Joe’s brand)
2 Cups steamed peas (Instructions below)
I teaspoon salt
1 TableSpoon Kasoori Methi and fresh coriander leaves for garnish(Optional)
For Sauce:
1. 2 Small onions (Total 7 to 8 ozs)
2. 15 oz Can Tomato Sauce
3. Eight cloves garlic
4. 1-inch piece ginger
5. 30 Cashews
6. 20 Almonds
7. 2 tablespoons poppy seeds
(You can replace all last three things with 40 cashews or 40 almonds)
8. Two Bay Leaves
9. 12 cardamoms
10. 6 cloves
11. Cinnamon stick 1” piece
12. 1 Teaspoon Ground coriander
13. ½ Teaspoon Garam Masala
14. 1 Teaspoon salt
15. 3/4 cup water
16. 3/4 cup oat milk or coconut cream or coconut creamer
17. 4 Tbsp Olive oil
Cooking Process:
1. Make Gravy Base in Instant Pot:
– Turn your Instant Pot on
– To the insert pot, add all sauce ingredients: onions, tomatoes, garlic, ginger, cashews, almonds, poppy seeds, bay leaves, cardamoms, cloves, cinnamon, oil, ground coriander, garam masala, salt, coconut creamer, water into the Instant Pot.
– Place the lid onto the Instant Pot and set the vent to the sealed position.
– Use the manual setting to select a 15-minute cook time at high pressure.
– Release pressure.
(For stove pot Mix everything. Bring to a boil. Simmer for 20-30 minutes till soft. )
– Remove bay leaf and blend everything until it’s smooth and put it aside.
( I use an immersion blender. That way sauce stays in the pot and clean up is easy)
2. Cook Peas and Tofu:
– Cut tofu into small pieces.
– Steam peas ( Instructions Below)
– Add Tofu and peas to the sauce
– Add a splash of cold water
– Add 1 Teaspoon salt
– Add 1 tbsp kasoori methi( Optional)
-Cook for a few minutes.
4. Final Touch:
– Add chopped cilantro or mint for freshness.
– If you like, put a spoonful of coconut cream on top.
5. Serve:
Now your tasty vegan mutter paneer is ready! Enjoy it with rice or naan.
Feel free to change the spice to how you like it.
Easy way to steam peas
1. In a medium saucepan, mix peas with 1/4 cup water.
2. Cover and bring the mixture to a simmer over medium heat.
3. Stir occasionally and reduce heat if necessary to keep a simmer, cooking until peas are tender, typically 6 to 8 minutes.
4. Drain the peas
