Vegan Mutar Paneer
Mutar paneer is a North Indian dish made with peas and paneer, an Indian cheese. The sauce is tomato-based, flavoured with garam masala, and sometimes contains cream. My take on a vegan mutar paneer uses firm tofu as a paneer substitute, and is made creamy thanks to cashew nuts. It is also oil free.
My favourite firm tofu by far is the ‘Naked’ tofu made by ‘The Tofoo Company’. It is much creamier than other firm tofu products I have tasted, plus it doesn’t need pressing to remove excess water. I add the tofu to this dish just before serving.
What to serve vegan mutar paneer with
This curry goes well with chapatti and / or brown rice. In the picture below I serve vegan mutar paneer with a selection of other vegan curries.
It’s nice to have a selection of dishes when you have Indian night. However, curries can be time consuming to make, so this is what I do:
Whenever we are having Indian I make a large batch of ONE type of curry. I keep some out for dinner then I freeze down portions of the rest. Because I always do this, I have lots of different types of curry in the freezer. I serve the newly made curry along with defrosted portions of curries that I have frozen down from previous Indian nights. An easy way to create an Indian feast!
If you plan on freezing vegan mutar paneer, I’d recommend freezing it without the tofu. Tofu doesn’t freeze well so I add it after I defrost it, just before serving.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
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- 1 onion (finely sliced)
- 1 inch ginger (finely chopped or grated)
- 1 tsp each of ground cumin, ground coriander, turmeric
- 10 whole cashews
- 1 tin tomatoes
- 1 cup frozen peas
- 200 g firm tofu
- 1 tsp garam masala
- salt (to taste)
If you have time, soak the cashews for a few hours to soften. If you don’t have time, you can skip this step though the sauce will be slightly less creamy.
Add a splash of water to a non stick pan and sauté the onion and ginger until soft.
Add the ground cumin, coriander and turmeric. Cook for a couple of minutes longer then add the tomatoes and drained cashews. Simmer for about 10 minutes.
Blitz the sauce to a pureé using a hand blender or liquidiser. Add back to the pan.
Add the frozen peas and allow to defrost. Add the garam masala.
Chop the tofu into cm cubes and add it to the curry. Season with salt and serve.
If you want to freeze portions then freeze the sauce before adding the tofu. To serve from frozen, microwave until hot then add the tofu just before serving.