This vegan matar paneer (aka mattar paneer and mutter paneer) with tofu and inexperienced peas is wealthy, creamy and packed filled with fantastic elements. I’ve used totally different methods to extract as a lot flavour from the greens and spices used on this dish.
A vegan-friendly model of a mater paneer shouldn’t be as accessible at Indian eating places as you’d suppose. Many use ghee, cream and/or yoghurt, and naturally paneer (cottage cheese).
The standard method is to have paneer in a dish with inexperienced peas in a mildly spiced tomato gravy. I got down to make a vegan model (additionally gluten-free) of matar paneer so you’ll be able to nonetheless get pleasure from this flavour-packed dish!
Utilizing tofu instead of paneer
To make this dish vegan, it’s frequent to make use of tofu as an alternative of the paneer, which is exactly what I’ve used on this recipe.
Paneer is cottage cheese with a gentle style (not tacky), so it resembles the style and texture of agency tofu. The primary distinction is that it’s milkier, which is to be anticipated from a dairy product.
I’d sometimes advise to flippantly fry the tofu earlier than including to the curry, nevertheless, I discovered that the oil and crust can hold the sauce from soaking into the tofu on this recipe.
Paneer can also be normally fairly agency so I added the tofu on the finish since you don’t need it to be too mushy.
The tofu right here, like paneer, does a incredible job of absorbing the flavours of the gravy. At first, I used to be frightened that it will style an excessive amount of like uncooked tofu, however it actually works! No uncooked tofu style right here, phew…
It’s essential that you simply use agency tofu for this recipe to attain the best consistency and an natural one if potential.
Peas are the hero of the present
I’ve already highlighted the significance of the tofu (paneer) for this recipe, however peas share simply as a lot of the limelight. The small bursts of goodness are the proper flavour and texture mixture on this lovely wealthy tomato sauce.
In North India, the place this dish originates from, they make it through the winter months when recent peas are in season. So, if in case you have entry to recent peas, please be at liberty to make use of them instead of frozen.
We use frozen natural peas and so they add a pleasant candy flavour to this recipe.
Alternative ways to serve matar paneer
There are a lot of methods to serve matar paneer. We regularly eat it with both basmati rice, or my vegan naan, which is one in every of our favorite recipes!
Different methods you’ll be able to serve it’s with roti, paratha (Indian stuffed bread), several types of pickled greens, potatoes, and chapati.
If you wish to hold this recipe gluten-free, serve it with any rice.
Ideas when making this vegan matar paneer
Matar paneer is usually made utilizing recent tomatoes, and I undoubtedly suggest retaining that custom for additional flavour. Nevertheless, for those who don’t have entry to recent tomato, you need to use canned tomatoes as an alternative.
I selected to make use of cashews on this recipe so as to add the creaminess that you simply’d get in a matar paneer. The addition of cream or yoghurt usually achieves this. I felt that cashews create a fantastically wealthy and creamy flavour with out being overpowering. Frying them off originally offers the masala (gravy sauce) a nuttier depth.
In case you don’t have cashews or are allergic to them, swap them out for coconut cream. Add the coconut cream in the direction of the tip if you’ve added water or inventory to the gravy.
Listed below are some extra vegan curries to strive!
- Creamy Pink Lentil Curry (Vegan-Pleasant)
- Vegan Dal Makhani (Black Lentil Dal)
- Vegan Palak Paneer with Candy Potato
- Cauliflower Potato Curry with Coconut Milk
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