Vegan Paneer Lababdar with Tofu

By Vegan Richa · 45 min

Ingredients

Instructions

1. Press the tofu while you prepare the other ingredients.
2. Heat 1 tsp oil in a non-stick or cast iron skillet. Add the cubed tofu and cook 5 to 7 minutes, stirring now and then, until golden on most sides.
3. Put the tomatoes, cashews, ginger, garlic and spices in a saucepan with 1/2 cup water over medium heat. Bring to a boil and cook 10 minutes. Let it cool slightly, then blend.
4. Heat 1 tsp oil in a skillet. Add the bay leaves, onion and a pinch of salt and cook until the onion is mostly golden.
5. Stir in the spices, then add the blended tomato mixture and cook about 10 minutes, until it thickens a little and turns glossy.
6. Add the water, green chilies, salt and sugar and stir. Add the fried tofu, bring to a boil and simmer 2 minutes.
7. Taste and adjust salt and seasoning. Stir in half of the fenugreek leaves, remove from heat and rest 5 minutes.
8. Garnish with garam masala, the remaining fenugreek and cilantro. Serve with flatbreads, rice or naan.

Summarized from Vegan Richa's video. Watch it for the details.

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