Pre-veganism, paneer tikka masala was one of my favourite dishes. When choosing curry houses to dine in, my decision would always be based upon whether or not this dish was on the menu. Admittedly, this has been one meal that I’ve missed in the past 5 months but with so many great soya products around, I saw no reason why I couldn’t make a vegan version.
Marinated tofu cubes provide a texture very similar texture to paneer and Provamel soya cream adds a richness to the thick and creamy sauce.
INGREDIENTS (2 large portions)
•1 red chilli, deseeded and chopped
•4 garlic cloves, crushed
•A handful of fresh coriander leaves, chopped
•A 3cm piece of ginger, peeled and chopped
•The juice of half a lemon
•3 tsps of garam masala
•1 tbsp soya milk
•300g firm tofu, drained and cut into cubes
•3 tbsps oil
•1 onion, chopped
•1 can of chopped tomatoes
•1 tbsp tomato purée
•The seeds from a cardamom pod
•2 tsps brown sugar
•150ml soya cream
•1 tbsp ground almonds
For the marinade
1) Place the chilli, 1 garlic clove, ginger, coriander, lemon juice, 1 tsp garam masala and soya milk into a food processor and blend to form a smooth paste. Coat the tofu and leave to marinate for at least one hour.
For the sauce
1) Heat the oil and sauté the onion and 3 garlic cloves for 7 minutes. Stir through the tomatoes, remaining garam masala, cardamom and tomato purée then blend until smooth.
2) Stir in the cream and sugar. Taste the sauce and add more sugar and cream if necessary. Stir in the grounds almonds then mix in the grilled tofu. Leave to cook on a low heat for a further 30 minutes.
Serve with a dollop of cream on top and a scattering of coriander leaves. Enjoy with some basmati rice and poppadoms.