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Vegan Matar Paneer with Tofu Recipe
Ash Tyrrell

Vegan Matar Paneer with Tofu Recipe

I recently tried making this Vegan Matar Paneer with Tofu in my kitchen, and I honestly didn’t expect it to turn out this comforting. The creamy gravy, soft tofu, and sweet green peas came together so beautifully that I ended up going for seconds. I wanted something traditional but dairy-free, and this recipe completely satisfied that craving.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 200 g firm tofu cubed (Use firm or extra-firm tofu so it holds shape and doesn’t break while cooking.)
  • 1 cup green peas fresh or frozen (Fresh peas give a slightly sweeter flavor, frozen works fine and is convenient.)
  • 2 medium onions finely chopped (They create the rich base of the gravy and add natural sweetness.)
  • 2 large tomatoes pureed (Fresh puree gives a tangy, rich curry base—avoid canned for best taste.)
  • 1 tbsp ginger-garlic paste Adds strong aroma and removes raw onion flavor.
  • 2 tbsp cashew paste Soaked cashews blended smoothly give creamy, dairy-free richness.
  • 2 tbsp oil or vegan butter Oil keeps it light, while vegan butter adds a richer restaurant-style taste.
  • 1 tsp cumin seeds Brings earthy aroma and enhances overall flavor base.
  • 1 tsp turmeric powder Adds warm color and mild earthiness to the curry.
  • 1 tsp coriander powder Balances spices and deepens gravy flavor.
  • 1/2 tsp red chili powder Adjust to your spice preference for heat.
  • 1 tsp garam masala Added at the end for warm, aromatic flavor.
  • Salt to taste Enhances all flavors—add gradually and adjust.
  • 1 cup water or vegetable stock Stock gives deeper, more flavorful curry than plain water.
  • Fresh coriander leaves for garnish Adds freshness, color, and final aroma before serving.

Method
 

  1. I start by chopping onions, blending tomatoes, and soaking cashews for creaminess. Tofu is cut into cubes and lightly pressed to remove extra water. This preparation step makes the cooking process smooth and fast later.
  2. I heat oil in a pan and add cumin seeds until they start spluttering. Then I add onions and cook until they turn golden brown and soft. Ginger-garlic paste goes in next, releasing a rich aroma into the kitchen.
  3. I pour in the tomato puree and cook it until oil starts separating. Spices like turmeric, coriander powder, and chili powder are added here. This step is important because it develops the deep flavor of the gravy.
  4. I mix in cashew paste and stir until the gravy becomes smooth and creamy. Then I add green peas and a little water or stock to balance consistency. Everything simmers together so peas absorb the rich masala flavors.
  5. I gently fold in tofu cubes so they don’t break while mixing. The curry simmers for a few minutes until tofu absorbs the spices. Finally, I sprinkle garam masala and garnish with fresh coriander.

Notes

  • I always press tofu well so it absorbs more flavor instead of staying bland.
  • Cooking tomatoes until oil separates is key for a restaurant-style taste.
  • I prefer blending cashews into a super smooth paste for a silky gravy texture.
  • Letting the curry rest for 10 minutes before serving enhances the flavor.
  • I sometimes add a splash of lemon juice at the end for brightness.