Vegan Matar Paneer With Tofu

Name: Vegan Matar Paneer With Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 oz firm tofu; 1 cup green peas (frozen); 1 onion chopped; 2 tbsp tomato paste; 1/4 cup cashew nuts; ½ tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; 2 garlic cloves chopped; 1 tsp grated ginger; 1/2 tsp kashmiri red chili powder; 1 tsp kasuri methi; 3 tsp chopped cilantro; salt to tatse; 4 teaspoon oil

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Some dishes are so iconic, so loved by so many, that it's hard to imagine them in any other form than the original.

Tofu Matar is one such dish - a vegan version of the classic Indian dish "Matar Paneer."

Head shot of a bowl with vegan matar paneer and rice.

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But does tofu matar taste just as good as the original?

You be the judge! In this recipe, I'll show you how to make tofu matar masala - a delicious and hearty curry with fresh green peas and tofu.

It's So, why not give it a try tonight?

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Why this recipe works
Ingredients note
Instructions
Recipe FAQ
Expert tips
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📖 Recipe
Comments

Why this recipe works

A vegan-friendly version of a popular dish such as mater paneer is not as accessible at Indian restaurants, so I created our own at home.

Vegan Mater Paneer is a great pairing for rotis, Indian naan bread, and steamed rice.

I was able to get a creamy consistency without using heavy cream. The dish becomes so much healthier than the original recipe with that change.

I also used tofu instead of paneer. That makes the dish vegan and lowers the recipe's fat content.

This tofu matar recipe is unique because I air-fried tofu and simmered it with a flavorful onion-tomato masala.

The key to making this dish delicious is to fry the tofu until crisp and golden on the outside while keeping it soft and creamy on the inside.

This gives it a texture similar to paneer but without the dairy.

You can use any type of green peas, but I prefer frozen ones as they are more readily available and are more consistent in quality.

The tofu here, like paneer, does a fantastic job of soaking up all the flavors of the dish.

The vegan matar paneer recipe is a quick, nutritious, and filling curry just like my other vegan recipes like tofu butter masala and Instant pot tofu curry.

If you are wondering how to store and does tofu gets bad, check out my blog post here.

Ingredients note

a table is filled with tofu matar recipe ingredients.

Firm tofu: I used firm tofu; you can use extra firm tofu but make sure to drain out the water completely.

Spices: I used coriander powder, cumin powder, turmeric powder, and garam masala powder. Feel free to adjust the spices as per your taste.

Tomatoes: You can use fresh tomatoes or canned diced tomatoes. If using fresh, make sure they are ripe and soft.

Green peas: I used frozen green peas; you can also use fresh peas.

Tomato paste: I used tomato paste to get that deep red color, but you can also use fresh chopped tomatoes, tomato puree, or tomato sauce.

Cashew nuts: To get a rich and creamy texture, I have used cashew nuts. If you are allergic to nuts, then use coconut milk.

Kasoori methi: Kasuri methi is dried fenugreek leaves. You can find it in any Indian grocery store. If you don't have it, then skip it.

Cilantro: I used fresh cilantro leaves to garnish, but you can also use chopped scallions or green chilies.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Start by pressing the tofu to get rid of excess water. You can use a tofu press or place a heavy cast iron pan wrapped in paper towels on the tofu.

Once that's done, cube the tofu into small pieces and set it aside.

Air fry or pan fry tofu

Place the cubed tofu inside the air fryer basket. Spray some oil and air fry at 400 F for 10 minutes or until crisp and golden brown in color.

If you don't have an air fryer, heat some oil in a pan over medium heat. Fry the tofu until crisp and golden from all sides. Set it aside.

Prepare the masala

A pan is with spices and onions over the heat.

While the tofu is frying, start the masala by heating two teaspoons of oil in a pan over medium heat.

Once the pan is hot, add ½ teaspoon of cumin seeds and let them fry for a few seconds.

Add chopped garlic and ginger and fry for a minute.

Add chopped onions and fry until they are light brown in color.

A pan is with tofu matar masala over the flame.

Add tomato paste and three tablespoons of water. Mix well and cook for a couple of minutes.

Now add the cashew nuts and mix well. Switch off the heat and let it cool before blending.

Blender is with vegan matar paneer masala.

Blend the onion-tomato mixture with ½ cup of water into the smooth paste.

A pot is with blended masala,spices, and green peas over the stove top.

Place the same pan over the medium flame, and add three teaspoons of oil. As the oil heats up, add the blended masala and spice powder together with frozen green peas.

A pot is with tofu matar gravy over the heat.

Add ¾ cup of water and cook for five minutes or until the gravy comes to a boil.

A pot is filled with vegan matar paneer masala over the heat.

Now add the fried tofu and mix gently. Cook for another two minutes.

A pot of vegan matar paneer is on the stove top.

Add Kasuri methi and chopped cilantro leaves. Mix well and cook for a minute.

Serve Vegan Mutter paneer Masala hot with steamed rice, jeera rice, besan roti, or wheat naan bread. Enjoy!

Recipe FAQ

Can I use coconut milk instead of cashew nuts?

Yes, you can use coconut milk to make it nut-free.

Can I make it ahead of time?

Yes, you can make it ahead of time and store it in the fridge for up to four days.

Can I make this vegan mutter paneer spicy?

Adding more green chilies or red chili powder can make it as spicy as you like.

What is paneer vs. tofu?

Paneer(Indian cottage cheese)is a fresh cheese made from milk, while tofu is made from soybeans. They both have a similar texture but different flavors.

Expert tips

Use fresh tomatoes for a more flavorful curry.
Soak cashew nuts in hot water for 15 minutes before blending to get a smooth gravy.
If you don't like coriander leaves, you can use chopped scallions or green chilies for garnish.
If you don't have an air fryer, you can use pan-fried tofu cubes.
Be sure to drain the water completely from the tofu before using it in the recipe.
To make it Jain-friendly, you can make the tofu matar recipe without onions and garlic. Instead, add a pinch of asafoetida and ½ cup of grated carrots as you saute the tomatoes and onions.