This recipe is really easy, dairy free, gluten free and vegan. Vegan food lends itself really well to the flavours of middle eastern and Indian ingredients because it peps up foods like tofu which has little flavour and adds va va voom. This recipe is converted from a Madhur Jaffrey recipe and I replaced the paneer cheese with a very firm tofu by The Tofoo Co, which is available in my supermarket. It’s the perfect paneer replacement. I serve this with hot chapatis, salad and pickles but you can serve it as a side with any of my other Indian recipes.
Serves 2 with accompanying sides
1 280g box of firm tofu (drained) or the same of paneer cut into 1/2 inch cubes
1 tablespoon of corn flour
Salt and pepper
3 tablespoons of coconut oil
1 large green pepper, seeded and cut into small squares
1/4 teaspoon cumin seeds
1 onion peeled and finely chopped
2 teaspoons of peeled and finely grated fresh ginger root
3-4 cloves of garlic, peeled and finely grated
1 green chilli finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon of cayenne powder
120ml of tomato passata
1 1/2 tablespoonfuls of soy sauce
1/2 teaspoon maple syrup
a small bunch of fresh coriander
Put the tofu or paneer into a bowl and sprinkle with the corn flour 1/4 teaspoon of salt and some black pepper and toss to mix.
Put the oil in a medium sized pan, I use a 12”non stick frying pan and set over a medium heat. Add the tofu or paneer in a single layer and fry till golden on both sides. Using a slotted spoon, transfer a plate with kitchen paper on it to catch the oil.
Now add the green peppers and stir fry till soft and a little brown. Transfer them with a slotted spoon to the plate with the tofu or paneer.
In the pan with the remaining oil and still on a medium heat add the cumin seeds and let them sizzle for a ten seconds then add the chopped onion. Stir fry for a few minutes till the onion is translucent. Add the ginger, garlic and green chilli. Stir fry for a minute then add the coriander, cumin and cayenne powder. Stir fry for a minute then add the passata, soy sauce and maple syrup. Stir and gently bring to a simmer.
Add the tofu/paneer with the peppers into the pan, stir gently and heat through on a low heat for a few minutes.
Sprinkle with the chopped coriander and serve.
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2 thoughts on “vegan chilli paneer”
ooh, I am in the middle of making this and trying not to eat it all before supper ! delicious
Thank you, I love it too !!