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