Vegan Paneer Curry (Restaurant-Style Tofu in Tomato-Cashew Gravy)
Pressed extra-firm tofu simmers in a silky onion-tomato gravy with cashews, warm spices, and kasuri methi for a dairy-free paneer-style curry. Serve with rice or bread.
Equipment
- Wide nonstick or well-seasoned skillet
- Blender or immersion blender
- Heavy object or tofu press (optional, for pressing)
Ingredients
For the tofu
- 400–450 g extra-firm tofu one standard block
- 1 tbsp neutral oil for searing
- Pinch of salt
For the gravy base
- 2 tbsp neutral oil divided if needed
- 2 medium onions about 300 g; roughly chopped
- 1 inch ginger peeled and chopped
- 4 large garlic cloves chopped
- 3 medium ripe tomatoes about 350–400 g; chopped, or 1 cup canned crushed tomatoes
- 12–15 raw cashews or 2 tbsp cashew butter; soaked in hot water 15 minutes
Spices and seasoning
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ to 1 tsp Kashmiri red chili powder start low
- ½ tsp garam masala plus extra to finish
- Salt, to taste through the cook
- ½ to 1 tsp sugar or maple syrup balances tomato tang
- ¼ cup plain unsweetened plant-based yogurt or thick coconut cream optional
- ½ tsp kasuri methi dried fenugreek leaves; crushed between palms
- 2 tbsp chopped cilantro for garnish
- 1 to 1½ cups water for simmering; adjust consistency
Instructions
Prep the tofu
- Drain tofu; wrap in a clean towel and press under a board and weight 20–30 minutes. Pat dry. Cut into about 2 cm cubes.
- Heat 1 tbsp oil in the pan over medium-high. Sear tofu in a single layer until golden on two sides. Sprinkle a pinch of salt. Set aside.
Build the gravy
- In the same pan, heat remaining oil over medium. Cook onions with a pinch of salt until soft and lightly golden, 8–10 minutes.
- Add ginger and garlic; cook until fragrant, 1–2 minutes. Add tomatoes; cook until jammy, 6–10 minutes.
- Blend the mixture with soaked cashews (or cashew butter and a splash of water) until very smooth. Return puree to the pan.
- Add coriander, turmeric, Kashmiri chili, and ¼ tsp salt. Cook, stirring, until paste thickens and oil shimmers at the edges.
Simmer and finish
- Add 1 to 1½ cups water; bring to a gentle simmer. Stir in optional yogurt or coconut cream.
- Add seared tofu. Simmer partially covered 8–12 minutes. Adjust salt, sugar, and chili.
- Finish with garam masala and crushed kasuri methi. Thin with hot water or reduce if needed. Garnish with cilantro. Serve hot.
Notes
Press tofu longer on humid days for better sear and less sticking.
Gravy keeps up to 3 days refrigerated; reheat gently with a splash of water.
Freeze gravy alone; add freshly seared tofu after thawing for best texture.
Nut-free: use sunflower seed butter or extra coconut cream for body; adjust salt.
Temper plant yogurt with hot gravy before adding to reduce splitting.
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