For an enticing weeknight meal or as a weekend surprise, serve this yum and wholesome easy five minute vegan paneer masala that will certainly please you and your family.
This is totally unreal: a curry in five minutes? Well, the answer is yes. And it’s oil-free, plant based, and oh-so-delicious! Each spoon will give you the goodness of a veggie and an explosive flavor of mild spices and creaminess without a trace of any diary based cream.
My easy five minute vegan paneer masala does contain coconut milk. You can exclude that and add almond milk or cashew cream or even walnut milk. Recipe here! For a non-vegan alternative, start with almond milk and top with heavy cream. This is perfect for those on a keto diet. You see, I have a plenty of options for you to choose from based on your lifestyle, and no matter what method you choose, each of these methods will work wonderfully to give you a satisfying and comforting bowl of curry.
For this easy five minute vegan paneer masala, you will need pre-made curry paste. You can use any store-made Indian curry paste or try this my homemade curry paste, which you can store for 7-10days in refrigerator or freeze it for a month. If you want to skip the oil in making the paste, then add a few spoons of water while the paste thickens and cooks.
Easy Five Minute Vegan Paneer Masala:
Here is the step-by-step illustration of this vegan paneer masala. I hope you enjoy the recipe as much as I do.
Step-1: Prep Tofu or Paneer:
- For making my easy five minute vegan paneer masala, you will need tofu (or paneer if non-vegan) cut into chunks or triangles as shown in the picture. ( I use extra firm homemade tofu. Recipe here)(Because the homemade tofu I make is firmer, I prefer to soak it in hot water before using. It gives a softer texture too)
- After cutting the tofu/paneer into chunks and soak it in hot and salted water for few minutes.
Step-2: Prepare Gravy:
- In a medium sized saucepan or frying pan add a cup of almond milk or a cup of coconut milk.
- Add a half of cup of pumpkin purée.(this gives the curry a sweet, creamy and thick base)
- To this mixture, add two tablespoon to ¼ cup Indian curry paste. My version is here!
- Mix well.
- Add 2 tablespoon of tomato paste(I use the store bought ones).
- Now add spices: 1 teaspoon coriander powder, ½ teaspoon chili powder and ½ teaspoon hot curry powder.
- Mix well and allow the mixture to simmer.
Step-3: Add Tofu/Paneer:
- At this point, add tofu or paneer.
- Now add a tablespoon of coconut cream/vegan butter/real butter or heavy cream if non-vegan. Mix well. This step is totally optional.
- Add a pinch of sweetener, preferably any sugar-free variety if your gravy doesn't have a mild sweetness. Again, this step is optional.
- Adjust salt and top the curry with some dried fenugreek leaves.
- Add a pinch of Garam Masala and the curry is ready.
- Enjoy this curry with cauliflower rice/brown rice, roti or naan or with some quinoa.
- Next time when you want to try something super healthy yet fancy Indian curry in a jiffy, remember this easy five minute vegan paneer masala.
Nutrition Facts:
Easy five minute vegan paneer masala
Ingredients
- 1 cup extra firm tofu
- 2tbsp-¼ cup tbsp Indian curry paste
- 2 tablespoon tomato paste
- 1 teaspoon coriander powder
- ½-1 teaspoon curry powder
- ½ teaspoon chili powder
- 1 cup coconut milk/almond milk
- ½ cup pumpkin puree
- 1 tablespoon coconut cream(optional)
- ½ teaspoon dried fenugreek leaves
- Salt to taste
Instructions
- Cut the paneer or tofu into chunks and soak it in hot and salted water for few minutes.
- In a medium-sized saucepan or frying pan add a cup of almond milk or a cup of coconut milk.
- Add a half of cup of pumpkin purée.
- To this mixture, add two tablespoon of India curry paste. Mix well.
- Now add spices: 1 teaspoon coriander powder, ½ teaspoon chili powder and ½ teaspoon hot curry powder.
- Mix well and allow the mixture to simmer. At this point, add tofu or paneer.
- Now add a tablespoon of coconut cream/vegan butter/real butter or heavy cream. Mix well. This step is totally optional.
- Add a pinch of sweetener, preferably sugar free variety or a teaspoon of honey(if non-vegan).
- If you want your gravy thinner, add a half cup of hot water or vegetable broth at this point.
- Adjust salt and top the curry with dried fenugreek leaves.
- Add a pinch of Garam Masala and the curry is ready.
Instant Pot Method
- Set the IP to the saute mode. Add a cup of almond milk or a cup of coconut milk. Add a half of cup of pumpkin purée.
- To this mixture, add two tablespoon of India curry paste, all the listed spices and mix well.
- Now add tofu or paneer and adjust salt.
- Pressure cook for 1-minute on low. After the instant pot beeps, allow natural pressure release and open the lid.
- Add coconut cream, ½ cup hot water and a pinch of sweetener. Bring the gravy to a boil.
- Add garam masala and finish the curry with some fresh cilantro.
- Serve warm.
Notes
- Skip pumpkin puree in this recipe if you don't like this vegetable.
- Increase the amount of curry paste to ¼ cup for a spicier curry.
- Add more coconut milk for a creamier gravy.
Martina
Looks really yum... I will try this out. 🙂
Sophie
Thanks Martina!
Laithan
That looks delicious! I will have to try this out ?
Danielle
Not a big tofu fan, but this recipe looks so good!
Estefany Lemus
Same! I don't like tofu but looks good
Kelly
Can't wait to try this! Thanks
Neil Alvin Nicerio
Yummy! The dish really looks delicious. Would try this at home.
Ivan Jose
Delicious! I'm sure this smells as heavenly as it looks.
Adrienne
This looks soooo good I never had tofu this wat I typically feel like it doesn’t taste like anything but this is dressed up I would try this out looks great
oluborode ayokanmi
Will give this a try.
Pool Operator Talk
this looks amazing. I love marsala!
Maysz
This recipe looks yummy and healthy I will try to make this at home 🙂
Blair villanueva
Your new vegan masala is making me hungry. I want this for dinner 🙂
Sophie
Thank you Blair
Sophie
Thank you so much Maya
Suanlian Tangpua
Hello from Delhi! 😉 but I am from northeast India. I love Paneer it's a very good source of protein, right.
Sophie
That’s so cool! Some of my friends are from Manipur and I love their culture. Good to meet you.
Hackytips
I know to cook Paneer-Matar masala in 15 minutes. 5 minutes is really great and life-saving.
Sophie
Thank you, hope you enjoy making them.
Thuy
I love how simple this is and I can’t get over how awesome you are for making your own tofu and curry. Sounds like a really healthy recipe full of protein and flavor
Sophie
Thank you so much.
nadj
Looks yummy! and what's good is it's easy to prepare!
Sophie
You bet! Super easy to prepare.
Stephanie Stebbins
Yummo!
pooja Malkani
Love easy quick recipes! Since I really dont have patience to cook. Thanks for sharing
Sophie
Thank you Puja