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Paneer Tikka Masala
[Vegan]

Name: Paneer Tikka Masala [Vegan]
Yield: 3-4 servings
Cuisine: NO info

Author Bio

A lacto-ovo vegetarian since birth, occasional vegan, food blogger, recipe developer and a voracious eater.... Read More

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Tofu

Vegan Paneer Tikka Masala

870

3-4

Dairy Free

Vegan

This vegan Paneer Tikka Masala recipe is full of flavor. Tikka masala is a popular North Indian entrée that is usually served with naan and basmati rice. The most popular kind of tikka masala is chicken tikka masala, so much so it is the national dish of Britain. Vegans, you... Read More

Ingredients You Need for Paneer Tikka Masala [Vegan]

For the Curry:

1 package extra-firm tofu, cubed
3 tomatoes, finely chopped
1/2 red bell pepper, finely chopped
1 medium yellow onion, finely chopped
1 medium green bell pepper, cut into1-inch pieces
3 garlic cloves, minced
1 1-inch piece ginger, minced
1 tablespoon oil
1 cup water
1 tablespoon finely chopped cilantro for garnish
1 teaspoon dried fenugreek (kasoorimethi)
Salt, to taste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon red chili powder
1 1-inch piece of cinnamon
2 cloves
1/4 teaspoon ground nutmeg
2 green cardamom pods

For the Marinade:

1/4 cup plain soy yogurt
1/2 teaspoon ground cumin
1/2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon red chili powder
1 tablespoon oil
1 teaspoon lemon juice

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How to Prepare Paneer Tikka Masala [Vegan]

Combine all the ingredients listed under marinade in a bowl and whisk until smooth.
Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.
Place the marinated tofu and green bell peppers on a foil-lined baking tray and broil for 5minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.
Heat oil in a heavy-bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch.
Add onions and cook till they turn soft.
Add ginger and garlic, cook for a minute.
Add red bell peppers and cook till they turn soft.
Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy.
Blend the contents of the pan until smooth and transfer it back to the pan.
Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
Add salt and broiled tofu/green pepper cubes and mix well.
Garnish with finely chopped cilantro leaves.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.