You might also like these recipes for instant chana masala, aloo palak and 10-minute dal, all using the basic sauce. This recipe for an Instant vegan Methi Malai Paneer Tofu comes together in under 15 minutes, using the basic tomato onion sauce. Methi Malai Paneer is a popular Indian restaurant offering, and it’s easy to see why it’s so loved. This is a complexly rich dish with layers of salty, spice, mildly bitter and sweet flavors and a creamy mouth feel that can be served with rice pilaf or naan or roti for a memorable and nutritious meal. It can be made with both fresh and dry methi or fenugreek leaves, and since I can’t always make a trip to the Indian store, I usually make it with the dry kind that keeps forever in the pantry, and is easily available online. This is truly an instant recipe, so long as you have the basic tomato onion sauce handy. I shared the recipe for this sauce with you yesterday, and it’s a versatile base that you can use for any number of Indian curries, like palak paneer, chana masala and this Methi Malai Paneer Tofu. You need to chop a couple of bell peppers and a block of tofu to make this recipe, but that’s almost all of the hands on time needed. You can cut that time down further by using frozen, chopped and colorful bell peppers that you can find in the freezer section of the supermarket and certainly at Trader Joe’s. The peppers need under five minutes to cook to the perfect texture, and then all you need to do is make sure the sauce is warmed through. Add a dash of cashew cream and you’re done. Check to get new recipe updates by email.
Since you already took the trouble to build all those wonderful, complex flavors into the tomato onion sauce, you don’t need to work too hard at this point for a fabulously flavorful dish. The basic tomato onion sauce is truly a lifesaver: it does not just help you put a delicious and nutritious meal on the dinner table for your family on a weeknight;you can make it ahead and use it to create a number of different dishes while entertaining friends. So if you haven’t already, be sure to check out the recipe. Here’s the recipe now. If you make it, be sure to come back and let me know in the comments below or tag me on Instagram with @holycowvegan.
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