clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Matar Paneer with Tofu

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4


This vegan matar paneer features a rich and spiced-up tomato gravy with tofu and peas. Serve with rice or vegan naan, you won’t regret it!


  • 4 tablespoons neutral oil (I used rice bran)
  • ⅓ cup / 50g raw cashews
  • 1 medium onion, diced
  • 3 cloves of garlic, diced
  • ½ inch fresh ginger, grated or minced
  • 1 medium green chilli, chopped (deseeded if you like)
  • 3 medium / 500g tomatoes, diced
  • 11 ½ teaspoons salt
  • ½ teaspoon cumin powder
  • ¾ teaspoon garam masala
  • ¼ teaspoon chilli powder (or more for extra heat)
  • ¼ teaspoon cinnamon powder
  • 3 tablespoons tomato paste
  • 1¼ cup / 310ml vegetable stock, or water (keep in mind if using stock that you adjust the salt levels accordingly)
  • 250g / 8.82 ounces firm tofu, cubed (any excess water pressed out using a paper towel)
  • 1¼ cup / 160g frozen peas
  • Fresh coriander/cilantro, for garnish


  1. In a wok or large skillet on medium-high heat, add two tablespoons of the oil and the cashews.
  2. Once the cashews start to colour, add the onion and saute until it starts to caramelise. This will take a couple of minutes.
  3. Add in the garlic, ginger, and green chilli and saute for a further couple of minutes until they start to soften and release their aroma.
  4. Add in the fresh tomatoes and salt to taste and cook for 4-5 minutes, then remove from stove.
  5. Carefully transfer to your blender (be careful, it will be hot!) and blend until nice and smooth. If you would prefer to wait for it to cool a little before blending the ingredients, do so. Alternatively use an immersion blender, you’ll just have to take the gravy out of the skillet if using this method once done.
  6. Place the same skillet back on medium heat, wipe it out clean then add the other 2 tbsp of oil to the pan.
  7. Add in the cumin, garam masala, chilli, cinnamon and saute for 30 seconds to a minute to release all the aromas in the spices.
  8. Add in the tomato paste and stir well to combine.
  9. Pour in the tomato base from the blender and add the water/stock. Stir well and simmer for 15 minutes. It will spit a little as it thickens so be careful when stirring. If you’d like a thicker gravy, cook for an additional 3-5 minutes.
  10. Add in the tofu and peas and cook for 5 minutes.
  11. Remove from heat and garnish with coriander. Adjust seasoning to taste and serve with your choice of sides as recommended above. I like mine with basmati rice and naan.
  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.