VEGAN PANEER MAKHANI WITH BASMATI RICE

Recipe by Ishani Singh, Recipe Developer & Founder of The Vegan SA Magazine

by Tia
56 views

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

  1. 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.

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