Go Back

Vegan Matar Paneer

A delicious, healthy, flavourful Indian dish packed with plant-based protein
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Vegan Dinner, Vegan Indian, Vegan Matar Paneer
Servings: 4 people


  • 200 gr tofu
  • 1 tbsp cornstarch
  • 1 yellow onion diced
  • 2 tbsp ginger fresh grated
  • 2 cloves garlic
  • 1 tbsp cumin
  • 2 tsp curry powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp turmeric
  • 1 can coconut milk
  • 1.5 cups almond milk
  • 1 can chickpeas
  • 1 cup green peas
  • 1/2 cup cilantro


  • Preheat oven to 400 degrees celsius
  • In a non-stick pan, saute onions until translucent. I use the water fry method to avoid unnecessary oils.
  • Once onions are translucent, add garlic, grated ginger, and spices. Saute for approximately 5 minutes.
  • Cube tofu into half inch pieces. Toss with cornstarch and bake on silicon or lined baking sheet for 15 minutes.
  • Add coconut milk and almond milk to onion/spice mix and let cook.
  • Add tofu, chickpeas, and peas and let simmer for 20 minutes.
  • Serve on a bed of rice and top with cilantro.