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Home » Recipes » Main Course Entrée

Easy Five Minute Vegan Paneer Masala

Last Updated: Feb 22, 2022 by Sophie · This post may contain affiliate links · 26 Comments

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easy five minute vegan paneer masala#vegan#low-carb

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.

easy five minute vegan paneer masala

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.

easy five minute vegan paneer masala

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.

easy five minute vegan paneer masala

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

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.

See also
Low-carb Vegan Thanksgiving Pumpkin Brownie

Step-1: Prep Tofu or Paneer:

easy five minute vegan paneer masala
  • 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.
easy five minute vegan paneer masala
  • 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!
easy five minute vegan paneer masala
  • 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.
easy five minute vegan paneer masala
  • Mix well and allow the mixture to simmer.

Step-3: Add Tofu/Paneer:

  • At this point, add tofu or paneer.
easy five minute vegan paneer masala

Pinit

  • 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.
easy five minute vegan paneer masala
  • 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.
easy five minute vegan paneer masala

Nutrition Facts:

five minute vegan paneer masala

easy five minute vegan paneer masala

Easy five minute vegan paneer masala

Make this easy five minute vegan paneer masala whenever you crave for a comforting curry. It's super easy, quick and satisfying. Remember to make your curry paste ready, so you can whip up the curry in minutes.
5 from 14 votes
See also
Vindaloo Curry
Print Pin Rate
Course: Main Dish
Cuisine: Indian
Keyword: Plantbased curry, Tofu butter masala, Vegan paneer masala
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 141kcal
Cost: $6

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.
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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.
See also
Instant Pot Broccoli Cheddar Soup
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 240g | Calories: 141kcal
Let’s stay connected!Follow @MyDaintySoul!

« Baked Low-carb Sugarfree Malpua
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Reader Interactions

Comments

  1. Martina

    April 03, 2018 at 11:56 am

    5 stars
    Looks really yum... I will try this out. 🙂

    Reply
    • Sophie

      April 03, 2018 at 1:43 pm

      Thanks Martina!

      Reply
  2. Laithan

    June 10, 2019 at 11:48 am

    5 stars
    That looks delicious! I will have to try this out ?

    Reply
  3. Danielle

    June 10, 2019 at 2:21 pm

    Not a big tofu fan, but this recipe looks so good!

    Reply
  4. Estefany Lemus

    June 10, 2019 at 8:11 pm

    Same! I don't like tofu but looks good

    Reply
  5. Kelly

    June 10, 2019 at 8:20 pm

    Can't wait to try this! Thanks

    Reply
  6. Neil Alvin Nicerio

    June 11, 2019 at 4:04 am

    Yummy! The dish really looks delicious. Would try this at home.

    Reply
  7. Ivan Jose

    June 11, 2019 at 9:31 am

    5 stars
    Delicious! I'm sure this smells as heavenly as it looks.

    Reply
  8. Adrienne

    June 11, 2019 at 2:12 pm

    5 stars
    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

    Reply
  9. oluborode ayokanmi

    June 11, 2019 at 5:54 pm

    5 stars
    Will give this a try.

    Reply
  10. Pool Operator Talk

    June 11, 2019 at 9:39 pm

    this looks amazing. I love marsala!

    Reply
  11. Maysz

    June 12, 2019 at 3:31 am

    5 stars
    This recipe looks yummy and healthy I will try to make this at home 🙂

    Reply
    • Blair villanueva

      June 13, 2019 at 4:59 am

      5 stars
      Your new vegan masala is making me hungry. I want this for dinner 🙂

      Reply
      • Sophie

        June 14, 2019 at 5:22 pm

        Thank you Blair

        Reply
    • Sophie

      June 14, 2019 at 5:27 pm

      Thank you so much Maya

      Reply
  12. Suanlian Tangpua

    June 12, 2019 at 9:26 am

    5 stars
    Hello from Delhi! 😉 but I am from northeast India. I love Paneer it's a very good source of protein, right.

    Reply
    • Sophie

      June 14, 2019 at 5:26 pm

      That’s so cool! Some of my friends are from Manipur and I love their culture. Good to meet you.

      Reply
  13. Hackytips

    June 12, 2019 at 3:32 pm

    5 stars
    I know to cook Paneer-Matar masala in 15 minutes. 5 minutes is really great and life-saving.

    Reply
    • Sophie

      June 14, 2019 at 5:24 pm

      Thank you, hope you enjoy making them.

      Reply
  14. Thuy

    June 12, 2019 at 10:52 pm

    5 stars
    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

    Reply
    • Sophie

      June 14, 2019 at 5:23 pm

      Thank you so much.

      Reply
  15. nadj

    June 13, 2019 at 5:12 am

    5 stars
    Looks yummy! and what's good is it's easy to prepare!

    Reply
    • Sophie

      June 14, 2019 at 5:22 pm

      You bet! Super easy to prepare.

      Reply
  16. Stephanie Stebbins

    June 13, 2019 at 10:35 am

    5 stars
    Yummo!

    Reply
  17. pooja Malkani

    June 14, 2019 at 1:18 pm

    5 stars
    Love easy quick recipes! Since I really dont have patience to cook. Thanks for sharing

    Reply
    • Sophie

      June 14, 2019 at 5:21 pm

      Thank you Puja

      Reply

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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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