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Methi Malai "Paneer" Tofu - Tofu and Greens in Creamy Sauce
5 from 45 votes

Methi Malai "Paneer" Tofu - Tofu and Greens in Creamy Sauce

Methi Malai "Paneer" Tofu is a creamy dish combining oven-baked tofu cubes seasoned with spices and a rich fenugreek and cashew-based sauce. Aromatic spices like cumin, cinnamon, cloves, and garlic mingle with fenugreek greens to create a fragrant, mild curry with a velvety texture. This vegan adaptation mimics traditional paneer recipes.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 3
Calories: 276 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.
  2. 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:
  1. Heat oil in a skillet over medium heat. When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.
  2. Add onion, garlic, ginger and chile and cook until translucent. Add pureed tomato and cook for 3 to 4 minutes.
  3. 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 :)
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 276

% 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.