Quick Methi Malai Tofu-Paneer Mutter
Easy Methi Malai Paneer with fenugreek, cashew cream and Tofu. Vegan Gluten-free Indian Recipe.
Servings: 4 people
Ingredients
- 1/2 cup chopped onion
- 1 teaspoon vegan butter
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon garam masala (or cumin, coriander, cinnamon, clove powders)
- 2 tablespoons dried fenugreek leaves (methi)
- 1 cup thin cashew cream (soy milk or full fat coconut milk)
- 1/4 cup raw cashews
- 1/2 cup green peas
- 1/2 cup grated firm tofu
- 1/4 teaspoon chili flakes
- salt to taste (1/4 teaspoon)
- sugar to taste (1-2 teaspoons)
Instructions
- In a pan on medium heat, add butter and onions and garam masala and cook till onions are golden.
- Add in the ginger garlic paste and cook for a minute.
- Blend cashews with a few tbsp milk into a coarse paste. Add paste to the pan.
- Add in the salt, sugar and fenugreek leaves and mix well. Cook for 4-5 minutes on medium-low until the paste starts to thicken.
- Add in the peas, cashew cream/coconut milk, grated tofu and mix well. Taste for salt and sugar and adjust. Cook covered for another 2-3 minutes to bring the milk to a boil. Cook without cover if you like a thicker curry. Sprinkle chili flakes or black pepper for some spice.
- The recipe is very flexible, you can adjust the quantities of cashews and other things depending on your preferences for creamier, cheesier, richer, spicier versions.
- Serve hot with Garlic Naan or Rotis!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 71mg | Potassium: 301mg | Fiber: 1g | Sugar: 9g | Vitamin A: 225IU | Vitamin C: 8.7mg | Calcium: 27mg | Iron: 1.3mg