Main course · Indian
Tofu Masala (Soya Paneer Masala)
A protein-rich tofu masala in a creamy tomato-onion gravy — a healthier take on paneer masala that pairs beautifully with roti, rice, naan or paratha.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Method
- 1
Heat oil in a pan and add cumin seeds.
- 2
Add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and cook until the raw smell disappears.
- 4
Add tomato puree and cook for 2–3 minutes.
- 5
Add the spices — turmeric, red chilli, coriander powder, garam masala and salt.
- 6
Mix well and cook the masala until the oil starts separating.
- 7
Add water and let the gravy simmer.
- 8
Add the tofu or paneer cubes and mix gently.
- 9
Add cream and kasuri methi, and cook for 3–4 minutes.
- 10
Garnish with coriander and serve hot.
Pantry tip: Soya Bright soya paneer is shelf-stable for 11 months unopened below 25°C — keep a few packs in the cupboard so you can make this any day. Refrigerate after opening.
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