408
Serves 4
Vegan and Gluten-Free
A comforting winter dish featuring tofu simmered in a rich and aromatic tomato-based sauce, infused with Indian spices. Perfect for cosy nights in, this gluten-free and vegan rendition of the classic Indian dish is sure to warm you up during the colder months.
Ingredients
- 1 medium onion, finely chopped
- 3 tablespoons coconut oil
- 1 level teaspoon Gorima’s tea masala (my secret ingredient)
- 1 heaped teaspoon medium masala
- ¼ teaspoon turmeric
- 1 teaspoon ginger & garlic paste
- 1 level teaspoon salt (or to taste)
- 2 x 350g Woolworths PlantLove Paneer, cubed
- 1 can Woolworths PlantLove Tomato Soup
- 1 can of coconut milk
- 3 teaspoons jaggery (or sweetener of choice)
For the rice
- 1 1/3 cups basmati rice
- Salt to taste
- Water to boil
Method
- Rinse the basmati rice under cold water until the water runs clear. Then, soak the rice in water for about 30 minutes.
- In a large pot, bring water to boil. Add salt to taste. Drain the soaked rice and add it to the boiling water. Cook uncovered for about 8-10 minutes or until the rice is tender yet firm to the bite. Drain the rice and set aside.
- In a separate pan, heat coconut oil over medium heat. Add chopped onions and fry until golden brown.
- Add ginger garlic paste and fry for another few seconds.
- Lower the heat and add turmeric, tea masala, and medium masala. Fry for a few seconds until fragrant.
- Pour in the can of tomato soup and coconut milk. Stir well to combine. Cook on medium heat with the lid on until it comes to a boil.
- Add the cubed vegan paneer to the sauce along with salt and jaggery (or sweetener of choice). Let it simmer for another 5 minutes on medium heat.
- Serve the vegan paneer makhani over the cooked basmati rice. Drizzle coconut milk and garnish with fresh coriander leaves before serving.