Methi Malai "Paneer" Tofu - Tofu and Greens in Creamy Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
276 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Methi Malai "Paneer" Tofu - Tofu and Greens in Creamy Sauce
Description
Firm tofu is pressed to remove moisture, cubed, and tossed with cooking oil, cornstarch, garam masala, nutritional yeast, garlic powder, and salt. Baking the tofu at 400°F crisps the exterior while preserving tenderness. Meanwhile, a rich malai sauce is prepared by tempering whole spices including cumin seeds, cloves, and cinnamon in oil, followed by sautéing onion, garlic, ginger, and green chili until translucent.
Tomato puree is added and cooked briefly before adding fenugreek leaves and a cashew cream made by blending soaked cashews with water. Ground spices and seasonings are incorporated, and the sauce is cooked until greens wilt and flavors meld. The baked tofu is then combined with the sauce and simmered to blend flavors thoroughly, resulting in a creamy curry with subtle heat and herbaceous notes from fenugreek.
This dish can be served with rice or flatbreads. Variations include using chickpea tofu or chickpeas for soy-free options, and substituting cashew cream with non-dairy yogurt or silken tofu for nut-free diets. Baking the tofu is optional, with the alternative of gently simmering raw tofu cubes in the sauce.
Ingredients
Tofu:
- 12 oz tofu firm
- 1 tsp neutral cooking oil generic cooking oil
- 2 tbsp cornstarch
- 1 tsp garam masala
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp salt
Methi Malai Sauce:
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 tsp cumin seeds
- 2 cloves
- 2 inch cinnamon stick or add a heaping 1/4 tsp ground cinnamon later with the garam masala
- 1 onion finely chopped, medium
- 5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 hot green chile chopped
- 1/3 cup tomato puree or puree 1/2 heaping cup chopped tomato with a tbsp of water
- 1/4 cup cashew nuts soaked in warm water for 15 minutes, raw
- 1 cup water or non dairy milk
- 1/2 tsp garam masala
- 1/4 tsp Turmeric
- 1/4 tsp cayenne pepper or more
- 1 cup fenugreek methi leaves, just the leaves washed and drained, or 2 cups chopped greens + 2 to 3 tsp dried fenugreek leaves (kasuri methi, fresh
- 3/4 tsp salt or more to taste
- 1/2 tsp sugar or more to taste
Instructions
- Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.
- Toss pressed tofu in oil. Mix the spices and starch and a small bowl, then add to tofu. Toss untill well coated. Bake on parchment lined sheet or greased baking dish at 400 degrees F / 200ºc for 15 to 20 minutes
Malai Sauce:
- Heat oil in a skillet over medium heat. When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.
- Add onion, garlic, ginger and chile and cook until translucent. Add pureed tomato and cook for 3 to 4 minutes.
- Meanwhile, blend the cashews with water until smooth (or use premade cashew cream and add some non dairy milk). Or blend 1/4 cup silken tofu or non dairy yogurt + 1 tbsp flour with non dairy milk. Too many options :)
- Add the ground spices, greens and fenugreek leaves, salt and sugar and mix well. Cook for 2 to 3 minutes or until the greens are wilting. Add cashew milk to the pan. Bring to a boil. Taste and adjust salt, heat, spice and sweet. Add more non dairy milk if too thick.
- Add in the baked tofu and let it simmer for 2 minutes. Serve hot with Naan or rice or make an Indian Bowl with chutney or pickled onion, cooked grains, garam masala roasted veggies.
Notes
- Press tofu to remove excess moisture before cubing for better texture and absorption of spices.
- Optionally bake tofu for 15-20 minutes to add a sturdier texture and crispness before adding to the sauce.
- Use chickpea tofu or chickpeas with vegetables to create a soy-free variation.
- Replace cashew nuts with non-dairy yogurt or silken tofu to make the dish nut-free.
- For quicker preparation, skip baking the tofu and simmer pressed tofu cubes directly in the sauce for 5-7 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 883mg | 37% |
| Potassium | 542mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 379mg | 38% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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