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Instant Methi Malai Paneer Tofu. Put this popular Indian restaurant dish together in less than 15 minutes, with the basic tomato onion sauce. #vegan #indianrecipes #curry #sauce HolyCowVegan.net
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5 from 5 votes

Methi Malai Paneer Tofu

A fast and fabulously flavorful recipe for Instant Vegan Methi Malai Paneer Tofu made with the basic tomato onion sauce. 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian, Indian Vegan, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Methi Malai Paneer
Servings: 6 servings
Calories: 153kcal


  • 1 16-oz block super firm tofu (cut into ½-inch cubes)
  • 2 bell peppers (cut in a ½-inch dice)
  • 1 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 ½ cups basic tomato onion sauce
  • 2 tablespoon kasoori methi (dry fenugreek leaves)
  • 2 tablespoon raw cashews
  • 2 tablespoon cilantro (chopped, optional)


  • Blend the cashews with ¼ cup water and set aside.
  • Heat the oil and add the cumin seeds. As they begin to darken slightly and become fragrant, add the bell peppers. Saute the peppers three to four minutes or until they soften a bit, then add the kasoori methi, stir it in, then add tomato sauce and salt to taste.  Add the tofu and mix.
  • When the sauce comes to a boil, add the cashew paste and stir it in. Turn off the heat and serve. Garnish with cilantro, if you wish.


Calories: 153kcal | Carbohydrates: 10.8g | Protein: 11g | Fat: 7.7g | Potassium: 232mg | Fiber: 3.3g | Sugar: 4.3g | Vitamin A: 300IU | Vitamin C: 99.8mg | Calcium: 160mg | Iron: 2.5mg