Vegan Paneer Butter Masala

• Vegan
• Gluten free

• Produce

  • 2 1/2 cm (1" piece of ginger, root
  • 1 Chilli, green
  • 1 tbsp Coriander, ground
  • 1 Coriander, fresh leaves
  • 4 cloves Garlic
  • 1 Indian bay leaf
  • 1/2 tsp Kashmiri chilli, Powder
  • 1 Onion, large
  • 5 Tomatoes, medium-sized

• Refrigerated

  • 200 g Tofu, extra firm

• Canned Goods

  • 250 ml Coconut milk

• Condiments

  • 2 tbsp Cashew cream
  • 1 tbsp Vegan butter

• Baking & Spices

  • 1 tsp Garam masala
  • 1 tsp Kasuri methi
  • 1 tsp Palm sugar
  • 1 Dash Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 125 ml Water

Found on yumsome.com

Description

Ingredients

• 200g extra-firm tofu, drained and pressed to remove as much moisture as possible
• 1 large onion, finely-chopped
• 2.5cm (1) piece of ginger root, roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 5 medium-sized tomatoes, roughly chopped
• 2 tbsp oil
• 1 Indian bay leaf (tej patta)
• 1 green chilli, split
• ½ tsp turmeric
• ½ tsp Kashmiri chilli powder
• 2 tbsp cashew cream
• 1 tsp palm sugar, finely chopped
• 1 tbsp ground coriander
• 1 tsp garam masala
• 250ml (1 cup) coconut milk
• 125ml (1/2 cup) water
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp vegan butter
• Dash salt
• Fresh coriander leaves, chopped

Directions

• Cut the tofu into cubes, and dry-fry in a skillet, until golden brown. Remove and set aside.
• While the tofu is browning, blitz the chopped onion, ginger, and garlic in a food processor or high-speed blender for couple of minutes, until you have a thick paste. Remove from the processor, and also set aside.
• Add the tomatoes to the processor, and blitz for a few seconds, until you have a coarse purée.
• Heat the oil in the skillet, add the bay leaf and the green chilli, and fry over a medium heat for a minute.
• Add the onion, garlic, and ginger paste, and fry - stirring all the time - until the raw smell has gone, and the paste starts to turn golden-brown. This should take around 5-7 minutes.
• Add the turmeric, and stir-fry for another 30 seconds or so.
• Add the Kashmiri chilli powder and the cashew cream, and continue to stir-fry for another couple of minutes.
• Add the puréed tomatoes and palm sugar, mix well, reduce the heat slightly, and continue to cook until the oil starts to separate out (around 5 mins).
• Mix in the ground coriander and garam masala, and allow to cook in for another 2 mins or so.
• Add the coconut milk and water, mix well, and leave to cook for another 5-7 minutes, until the oil rises to the surface of the gravy.
• Add the tofu and the methi leaves, stir, reduce the heat to its lowest setting, and simmer for 5 mins to heat the tofu.
• Turn off the heat, taste, stir in the vegan butter, and season with salt.
• Place into a serving dish, and sprinkle the chopped coriander over the top.

Nutrition