Vegan Matar Paneer
This rich, fragrant curry delivers everything you love about the classic North Indian dish — tender bites in a deeply spiced tomato-based sauce — with pressed and seared tofu standing in for paneer and sweet green peas running throughout. The tofu gets golden and slightly crisp in the pan before it ever meets the sauce, which means it holds its shape and soaks up all that flavor rather than turning mushy. The masala itself is built low and slow: cumin seeds bloomed in oil, onions cooked until jammy, tomatoes reduced until thick and glossy, then blended smooth before coconut milk is stirred in for a creamy, dairy-free finish. Kashmiri chili powder brings a gentle warmth and gorgeous color without overwhelming heat, and garam masala added at the end keeps those aromatic top notes bright. It serves four and comes together in one skillet, making it a genuinely weeknight-friendly dinner that doesn't feel like a compromise. Ladle it over basmati rice and finish with fresh cilantro for a bowl that's as satisfying as it looks.
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp neutral oil, divided
- ½ tsp salt, divided
For the masala
- 1 medium yellow onion, roughly chopped
- 1 can (14 oz) diced tomatoes
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp kashmiri chili powder or mild paprika
- ½ cup full-fat coconut milk
- ½ cup water
For the curry
- 1 ½ cups frozen peas
- 1 tsp sugar
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Press the tofu for at least 15 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then cut into 3/4-inch cubes and pat dry.
- 2
Heat 1 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, season with 1/4 tsp salt, and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.
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