Pretend Paneer Masala with Tofu

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 11.3 g
  • Cholesterol: 16.5 mg
  • Sodium: 64.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.9 g

View full nutritional breakdown of Pretend Paneer Masala with Tofu calories by ingredient
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This delicious Indian masala is made with tofu rather than paneer, but no one will ever know! This delicious Indian masala is made with tofu rather than paneer, but no one will ever know!
Number of Servings: 4


    200 grams firm tofu - pressed to drain
    2 large onions (pureed, I use a food processor)
    1 tbsp ginger-garlic paste
    1 tsp red chilli powder
    3 large ripe tomatoes (blanch , de-skin and puree)
    3 tbsps cashewnut paste or cashew butter
    ˝ tsp coriander pwd
    pinch of haldi (turmeric pwd)
    2 whole bay leaves
    1 tsp garam masala powder
    salt to taste
    3 tbsps butter
    1/4 cup lowfat plain yogurt


1. Heat 2 tbsp of butter in a large pan over medium heat, add the pureed onion and sauté until brown.

2. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine, followed by the cashew paste, stirring well.

3. Add tomato puree, bay leaves, coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.

4. Cut the tofu into smallish cubes and add to the mixture, simmer for 4-5 minutes.

5. The mixture will become a bit thick and dry, add a small cup of water and let it cook on medium heat for 10 minutes or until you get the desired curry consistency.

6. Remove from heat, stir in remaining butter and yogurt.

7. Let the curry sit for 10-15 minutes before serving.Garnish with coriander leaves. Serve hot with rotis, naan , or simple steamed white rice.

You may choose to brown the tofu in a little butter to add a chewier texture, but I don't find this necessary.

This recipe is adapted from

Number of Servings: 4

Recipe submitted by SparkPeople user TRAVELING2.

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