Vegan Tofu Makhanwala

Prep Time
15 mins
Cook Time
15 mins

This is a simple and delicious replacement to the paneer dish we are so used to eating in restaurants. Enjoy it as a lunch dish yourself or floor your guests with it.

Credit: Sanjeev Kapoor Khazana / SHARAN


  • 150 grams tofu, cut into 1-inch cubes
  • 4-5 French beans
  • ½ medium carrot
  • 2 green chillies
  • 250 grams tomatoes
  • 6-8 cauliflower florets
  • 2 tbsps green peas
  • 3-4 garlic cloves
  • ½ inch ginger piece cut into slices
  • 20-25 cashew nuts
  • 2 soft dates, soaked and mashed to a thick paste
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • Rock salt to taste
  • ½ tsp dried fenugreek leaves (kasuri methi)
  • ½ tsp garam masala powder
  • Fresh coriander sprig for garnish


  1. Cut green chillies into ½ inch pieces and roughly chop tomatoes and set them aside.
  2. Cut the french beans, carrots and cauliflower into 1-inch pieces.Boil sufficient water in a pan, add carrots, cauliflower florets and beans and blanch for 3-4 minutes.
  3. Add green peas and cook for 30 seconds. Take the vegetables out and immediately add them into ice cold water. Set aside.
  4. Heat a pan, add garlic cloves, the ginger piece cut into slices and sauté for a few seconds with a little bit of water. Add tomatoes and cashew nuts and date paste and mix well.
  5. Cook for 4-5 minutes.
  6. Transfer the mixture into a blender jar and blend till smooth.
  7. In a pan, add the prepared paste and mix well. Cook for 2-3 minutes, mixing continuously.
  8. Add red chilli powder, turmeric powder and rock salt. Crush kasuri methi in between your palms and add it to the pan, too.
  9. Add 1½ cups of water and mix well. Cook covered for 2-3 minutes.
  10. Drain the vegetables and add them and the tofu pieces to the gravy.
  11. Add garam masala powder and mix well.
  12. Cook for a minute or so and take the pan off the heat.
  13. Transfer into a serving bowl, garnish with chopped coriander and serve hot.

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