Vegan Tamatar Paneer Malai

This recipe is inspired by my recent experience at Saffron Indian Restaurant. I have already forgotten about my favorite Indian dish – Tamatar Paneer Malai, which is usually made with paneer (unaged cheese, reminds feta cheese). The restaurant had the vegan option with tofu instead of cheese! I usually associate Tofu with Chinese or Japanese cuisine, and did not even try to combine it with tomatoes. It turned out to be very tasty with indian spices!

Forgotten taste!

Tamatar Panir Malay is the first Indian dish we have reproduced at home. I remember very well the day my sister came up with this idea. She very mysteriously cracked down on the products that she bought specifically for this (then we still ate feta cheese, as the only cheese on the market that did not contain rennet). When it came time to try it, I had the feeling that we are eating at an Indian restaurant! Such a vivid experience that the same vivid memory remains. And what a pleasure it was to taste the veganized version again and bring this treat back to your diet!

How to make Tamatar Panir Tofu Malay

As I found out on the Internet, “Malay” means something like cream. I am not an expert in Indian culture, so in my innocence I could just call this dish “curry”. In general, the procedure for preparing most of Indian dishes is pretty similar to curry. The name of an Indian dish usualy does not reflect a method of cooking, but its components. For example, “Tamatar” – it is easy to guess that this word is for tomato, “Panir” – means cheese, “Malay” – cream. In this recipe instead of cream, I add cashew cream and I use tofu instead of paneer. Maybe I should have called the dish Tamatar Sweet-Potato Tofu Cashew-Malay? Ha ha!

I like how sweet potatoes taste with Indian spices. Its sweet taste contrasts pleasantly with hot chillies. Instead of sweet potatoes, you can use pumpkin or regular potatoes, or (which will be even better) a combination of both.

Regarding the color, I must warn you that depending on which type of tomatoes come across, the color may turn out to be redder or more creamy-orange, as in the photo above.

I use soft tofu in this recipe, not silken (the link you can find below). I tried to cut it into cubes and break it with my hands – both options are good in their own way. If you break it randomly into pieces, it seems to me that the bright aromas of Indian spices infuse tofu even better. I highly recommend trying both options!

Vegan Tamatar Paneer Malai

This is my easy-to-make variation to my favorite indian dish. Tender tofu and sweet-potatoes in a flavourful creamy tomato gravy. Best served with brown rice and fresh coriander.

Rate & Comment

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Indian

Diet: Vegan

Keyword: Brown rice, Curry, Sweet Potato, Tofu, Vegan Matar, Vegan Paneer

Servings: 2 peope

Calories: 627kcal

Author: Anastassiya Vizzini

Ingredients

• 130 g Brown rice (raw)
• 1 medium Sweet potato
• 1 tbsp Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Ginger (paste)
• 400 g Tomatoes (canned)
• 1 tsp Cumin seeds
• 1 tsp Garam Masala
• 1 tsp Coriander (crushed)
• 1/4 tsp Turmeric powder
• 1/8 tsp Chilli Powder
• 1 tsp Paprika
• 100 g Tofu (firm)
• 30 g Cashews (soaked)
• ½ cup Spring Water
• 2 tbsp Cilantro Leaves

Instructions

• Put the rice to cook: add water to the raw brown rice in a 1: 2 ratio and simmer for about 25 minutes.
• Pour boiling water over the cashews.
• Dice the sweet potato into medium-sized cubes, cover with water and cook over medium heat in a separate saucepan. Pumpkin or regular potatoes would work well instead of sweet potatoes (if you don’t have it). Sweet potato skins are rich in antioxidants, so you don't need to peel them, just rinse them well.
• Preheat the oil in a skillet. I currently use grapeseed oil, but you can use any oil you like, or you can skip this ingredient, if you go for WFPB.
• Chop the onion and saute until golden brown. Add cumin seeds and then add finely grated garlic and ginger (preferable consistency is paste).
• In 30 seconds, add tomatoes, turmeric, chili and garam masala. Simmer the tomato sauce for about 5 minutes, covered with a lid.
• Meanwhile, drain the cashews and place them in the blender container. Add 0.5 cups of water and process at high speed until creamy. Add more water if necessary (up to 1 cup).
• Check the sweet potatoes - if it’s ready, drain the water and transfer it to a skillet with tomato sauce.
• Dice the tofu and add it to the skillet as well. Add cashew cream, mix thoroughly, check for spices. Season with salt / pepper to taste.
• At this point, the rice should be ready. Garnish with cilantro when serving. Bon Appetit!

Nutrition facts

Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).

 

Serving: 1 portion Calories: 627 kcal

Carbohydrates: 83.7 g Protein: 18.7 g Fat: 26.9 g

Fiber: 11.5 g Calcium: 324 mg Iron: 6.7 mg

 

Things I use in my kitchen

OneChois Measuring Spoon and Measuring Jug Set This measuring set is one of my favorite things I use in my kitchen! I love measuring food and being aware of the amounts of each product I use in the recipe. These cups have a very convenient and stable shape. When I measure liquids, nothing is spilling out - it's just magic, ha ha))) Highly recommend everyone to have measuring spoons (and cups) at the kitchen - it really brings such pleasure to the cooking process.

Alnatura Bio Natural Tofu I use this tofu in my recipe or similar one. Not silken but also not too firm.