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    Home » Recipes » Gluten Free

    Vegan Paneer Lababdar with Tofu

    Published: May 20, 2019 by Richa 74 Comments

    Jump to Recipe   Print Recipe

    Vegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Lababdar Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan.  Vegan Glutenfree Recipe. Nutfree Soyfree options Jump to Recipe

    Vegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan. #VeganRicha #Paneerlababdar #Vegan #Glutenfree #Recipe Nutfree Soyfree options

    Oh hey its the 4 year anniversary of my first book Vegan Richa’s Indian Kitchen! And what better way to celebrate than another amazing North Indian Saucy Entree! This lababdar sauce is a lighter sauce similar to the butter sauce. It can be made without any oil. The tomatoes, spices and cashews and boiled with a bit of water then blended. Onion is then caramelized separately. The tomato mixture + onion + a few spices is cooked down until roasted. To keep the rest of the process simple, I use panfried tofu with the sauce. You can bake the tofu like my butter sauce tofu, or other other proteins such as chickpea tofu, tempeh, seitan. Or just add some chickpeas or veggies. The several stages of cooking the ingredients and the sauce makes it a deeper richer flavor.

    This creamy lababdar sauce is delicious, luscious and is freezer friendly! The dish can be made without nuts and soy, see recipe notes after the recipe.

    Vegan Paneer Lababdar in a black skillet

    Look at that gorgeous color!

    Ingredients Used for Vegan Paneer Lababdar

    • Firm Tofu replaces the paneer cheese in this vegan version. Tofu is panfried to crisp a bit before adding to the sauce. You can also use chickpea tofu, seitan and pan fry them. Or use roasted veggies or cooked chickpeas or other beans.
    • The sauce begins with cooking the tomatoes, cashews, ginger, garlic, cardamom and clove in water or broth until the tomatoes and cashews are tender. This mix is then cooled and blended. This boiling step allows for reducing the prep time of presoaking cashews. Cooking the tomatoes also help reduce the raw flavor.
    • Onions are then caramelized with bay leaves, Coriander, garam masala and cayenne.
    • Salt and sugar/sweetener and fresh green chilies round up the flavor. Once the sauce thickens, tofu gets added along with water to simmer for a bit to infuse the flavors.
    • Fenugreek leaves are a frequent addition to north Indian, mughlai or restaurant style sauces. The bitter zesty flavor elevates the sauce. Use ground mustard if you dont have fenugreek or just use more garam masala. But as I mention in several recipes, do get some as you will be cooking with them if you cook my Indian recipes :).

    Step Photos:

    Boil the tomatoes with the cashews, garlic, ginger, clove and cardamom. Then cool and blend until smooth.

    Vegan Paneer Lababdar sauce ingredients Vegan Paneer Lababdar sauce ingredients in a saucepan

    Panfry the tofu, or bake. Meanwhile, cook the onion and bay leaves in another skillet until onion is golden. Add the blended tomato mixture and cook until it thickens and shines (releases oil), or starts to smell roasted.

    Tofu panfried in a white skillet for our Vegan Paneer Lababdar Vegan Paneer Lababdar sauce in a black skillet Vegan Paneer Lababdar sauce in a black skillet Vegan Paneer Lababdar in a black skillet

    Add tofu and water and simmer for a few to infuse the flavor, serve with rice or flatbread or naan.

    Vegan Paneer Lababdar sauce in a black skillet

    How to store vegan paneer lababdar and lababdar sauce

    • Refrigerate for upto 3 days and freeze for upto a month.
    • To use the sauce, simmer with water and added protein or veggies for 10-15 mins.

    Why does any Indian recipe I try taste bland or not like restaurant food

    1. The number 1 reason the flavor doesn’t show up is old spices. Invest in good fresh spices, and the flavor payoff will increase significantly.
    2. Another big reason is using blends that are not entirely Indian. Indian dishes sometimes rely heavily on flavor from blends such as garam masala or other masala powders. Non indian brands often have westernized blends or the flavor is just not balanced or the blend is very old. Get garam masala from Indian brands or make your own. Its easy.
    3. Restaurants add a lot more fat, oil, cream, butter (which is of course much more delicious/pleasing, fat also is a great flavor carrier), and that is usually absent in everyday Indian recipes or is used in moderation. I prefer to use much less of those, use vegan versions. You can add more oil and some vegan butter towards the end for additional fatty flavor.
    4. Restaurants will often slow roast the sauces for a long while so the deep flavor develops. Indian food does need some time and patience for the best flavor result.
    5. Roasting: there are several points at which the spices get toasted/roasted, onions are cooked, the sauce gets cooked and so on. For many recipes, it is tempting to skip on the time needed at each step. But all that affects the overall flavor. The spices really need to roast enough time to release flavor, onions are very different flavor when just about turning translucent vs golden and starting to caramelize, tomatoes when not cooked enough retain a lot of their raw flavor. Restaurants cook and then overcook at each step.

    Vegan Paneer Lababdar with rice in a white bowl

    More Indian Mains from the blog

    • Butter Tofu GF
    • IP Tikka Masala Simmer Sauce , with Cauliflower. GF
    • Tofu Amritsari Masala.GF
    • Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
    • Mushroom Matar Masala
    • Bombay Potato and Peas
    • Tofu Pasanda
    • Tofu in Spinach Curry – Saag Tofu

    Vegan Paneer Lababdar with rice in a white bowl

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    Vegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitain. #VeganRicha #Paneerlababdar #Vegan #Glutenfree #Recipe Nutfree Soyfree options
    Print Recipe
    5 from 24 votes

    Vegan Paneer Lababdar (Tofu lababdar)

    Vegan Paneer Lababdar with Tofu. Use this Luscious Indian Tomato Cashew Ginger Lababdar Sauce w/ chickpeas, veggies, chickpea tofu, seitan. Glutenfree Tofu Lababdar Recipe. Nutfree Soyfree Oilfree options
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: lababdar sauce, paneer lababdar, tofu lababdar, veganlababdar
    Servings: 4
    Calories: 184kcal
    Author: Vegan Richa

    Ingredients

    • 14 oz (396.89 g) firm tofu ,pressed for 15 mins and cubed

    Tomato mixture:

    • 15 oz (425.24 g) diced tomatoes or 3 medium
    • ¼ cup (32.25 g) raw cashews
    • 1 inch ginger
    • 4 cloves of garlic
    • ¼ tsp (0.25 tsp) ground cardamom
    • 1 whole clove

    Lababdar sauce:

    • 1 tsp oil
    • 2 bay leaves
    • 1 medium onion , finely chopped
    • 1 tsp ground coriander
    • ½ to 1 tsp garam masala , or use a mix of ground cumin and coriander
    • ⅓ tsp (0.33 tsp) cayenne , adjust to heat preference
    • ½ tsp (0.5 tsp) salt , depends on if the tomatoes are salted. I use unsalted tomatoes and ¾tsp salt.
    • 1 tsp sugar or other sweetener
    • 2 green chilies , chopped or ¼ cup thinly sliced green bell pepper
    • 1 cup (236.59 ml) water
    • 1 tsp dried fenugreek leaves (or use ¼ tsp ground mustard)
    • garam masala, cayenne, cilantro for garnish

    Instructions

    • Press the Tofu if you havent already while you prep the rest of the ingredients. Heat 1 tsp oil in a non stick or cast iron skillet. Add cubed tofu and cook until golden on most sides. 5 to 7 mins. Stir occasionally.
    • Combine tomatoes, cashews, ginger, garlic and spices in a saucepan over medium heat with ½ cup water. Bring to a boil and cook for 10 mins. Cool slightly and then blend. I usually let it cool while I cook the next 2 steps.
    • Heat 1 tsp oil in a skillet. Add bay leaves, onion and pinch of salt. Cook until onion is mostly golden.
    • Add the spices and mix in. Add the blended tomato mixture and cook for 10 mins or until it thickens a bit and develops a shine.
    • Add water, green chilies, salt and sugar and mix in. Add the panfried tofu and mix in and bring to a boil. Simmer for 2 mins. Taste and adjust salt, flavor. Add half of the fenugreek leaves and mix in. Take off heat and let sit for 5 mins. Garnish with garam masala and remaining fenugreek and cilantro. (for events, restaurant style flavor, mix a tbsp vegan butter in, and dress with cashew cream/vegan cream). Serve with flatbreads, rice or naan. 
    • Store the dish or the sauce from 5 refrigerated for upto 3 days, freeze for upto a month. 
      To use the sauce, heat with water, chili, salt, sugar, and protein such as panfried tofu, steamed tempeh, seitan, cooked chickpeas or roasted veggies and simmer for 5 mins to 15 mins depending on the ingredient used. 

    Notes

    Soyfree: Use 1.5 cups cooked chickpeas, chickpea tofu or shredded seitan to make soyfree. Or use 2 cups of roasted veggies such as cauliflower, potato, zucchini etc. 
    Nutfree: To sub cashews, Use ⅓ cup coconut cream, or ¼ cup mashed cauliflower + 2 tbsp pepitas, or use ⅓ cup silken tofu + 1 tsp flour, or use macadamia nuts if those work. 
    Oilfree: Toss the tofu in salt, and garam masala and bake for 20 mins then use. 
    Saute the onion in 2 tbsp water or broth. 
    Nutrition is for 1 serve without the flatbread/rice side. 
     
     
     
     

    Nutrition

    Nutrition Facts
    Vegan Paneer Lababdar (Tofu lababdar)
    Amount Per Serving
    Calories 184 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 423mg18%
    Potassium 305mg9%
    Carbohydrates 15g5%
    Fiber 3g13%
    Sugar 6g7%
    Protein 11g22%
    Vitamin A 185IU4%
    Vitamin C 16.4mg20%
    Calcium 172mg17%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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        1. Maneesha

          October 25, 2023 at 1:51 pm

          5 stars
          What a banging recipe! I loved it!! This was a great recipe, a different style of cooking, especially since we cooked the tomato first and THEN blended it . I added some veggies and butterbeans.

          Reply
          • Richa

            October 25, 2023 at 4:26 pm

            Yay

            Reply
        2. Mira

          January 13, 2022 at 3:09 pm

          5 stars
          Amazingly flavorful. I think I will just use veggies next time because I’m still not loving tofu no matter how hard I try. Nonetheless, I was able to eat the tofu this time because the sauce was 🔥 🔥 🔥

          Reply
          • Richa

            January 13, 2022 at 7:59 pm

            Yes use roasted veggies or cooked chickpeas

            Reply
        3. Christina

          November 09, 2021 at 3:12 pm

          5 stars
          This is sooo delicious. Incredible flavor. Thanks, Richa!

          Reply
          • Vegan Richa Support

            November 11, 2021 at 1:01 pm

            thanks for popping in!

            Reply
        4. Lesley Little

          September 02, 2021 at 12:38 pm

          5 stars
          I made this a couple of nights ago and we both loved it! Indian cooking is my favourite to the point where I find it therapeutic. I put the higher end of cayenne in and two green chillies (not seeded) I was a bit worried it would have too much chilli but it’s so well-balanced it wasn’t overpowering at all.

          Reply
          • Richa

            September 02, 2021 at 3:20 pm

            Awesome

            Reply
        5. Vibeke Vale

          June 09, 2021 at 7:48 pm

          5 stars
          I cook from your recipes every single week. I share your food recipes with people on my Instagram as much as I can. Richa, this recipe is the absolute most authentic tasting Indian curry I have ever tasted outside of a posh restaurant. Mmmmm so good!!! I skipped the tofu and just added a can of unsalted chickpeas. WOW!!! Wow! Amazing.

          Reply
          • Richa

            June 09, 2021 at 8:31 pm

            Awesome!

            Reply
        6. Amanda Newby

          December 16, 2020 at 4:12 pm

          5 stars
          Creamy and flavorful! The family loved it!

          Reply
          • Vegan Richa Support

            December 16, 2020 at 7:41 pm

            Excellent !!

            Reply
        7. Alice

          December 05, 2020 at 9:33 am

          Hi Richa: I only have some very watery homemade passata (defrosted), and need to cook them longer to thicken. Should I cook them first separately and then add the cashews/ginger/garlic/spices mix, or can I cook them together? Thank you for your help.

          Reply
          • Richa

            December 05, 2020 at 2:54 pm

            Just don’t add all of the water while boiling with the cashews etc. You can add more liquid later if it thickens too much

            Reply
        8. Alice

          November 24, 2020 at 9:19 am

          5 stars
          Hello Richa, The flavor was excellent but the consistency wasn’t as creamy as in your pictures. We could taste bits of onion and chili. Was it supposed to be creamy? Thank you.

          Reply
          • Richa

            November 24, 2020 at 11:50 am

            Chop them finely and cook longer. They disappear in the sauce when small and well cooked. The sauce is creamy if blended really well. The cashews and tomatoes need to be blended until smooth

            Reply
        9. Ewa

          November 23, 2020 at 12:34 pm

          could bay leaves be replaced by curry leaves or anything else? Thank you 🙂

          Reply
          • Richa

            November 23, 2020 at 12:50 pm

            omit them

            Reply
        10. POLLY STRAUB-COOK

          November 15, 2020 at 5:57 pm

          5 stars
          Exceptional. Served with sambal olek for the spicy food fans.

          Reply
        11. Belinda

          October 23, 2020 at 7:41 pm

          5 stars
          Just made this last night & it was beautiful!!

          Reply
          • Richa

            October 23, 2020 at 8:43 pm

            Yay

            Reply
        12. Erin

          September 01, 2020 at 7:40 pm

          5 stars
          This recipe is delicious and the measurements are perfect! I can’t wait to play around with it and continue to perfect.

          Reply
          • Vegan Richa Support

            September 02, 2020 at 7:16 pm

            Love it!! recipes are guidelines – have fun

            Reply
        13. Marg

          August 09, 2020 at 3:14 pm

          5 stars
          I am eating this as I am commenting and I can tell you that it is Simply Delicious I did not have a clove so I used a half a teaspoon of allspice and the mustard instead of the fenugreek leaves and it is awesome will definitely be making this again

          Reply
          • Vegan Richa Support

            August 10, 2020 at 8:01 am

            I’m so glad you enjoyed this! 🙂

            Reply
        14. Amy

          July 14, 2020 at 5:46 pm

          5 stars
          Delicious as always! Thank you!

          Reply
        15. Jana

          July 05, 2020 at 12:43 pm

          This was so delicious! Your site is such a wonderful resource for plant based recipes.

          Reply
          • Vegan Richa Support

            July 05, 2020 at 4:40 pm

            Thank you Jana!

            Reply
        16. Samantha

          May 02, 2020 at 9:11 am

          5 stars
          brilliant! really tasty! ❤️

          Reply
          • Vegan Richa Support

            May 02, 2020 at 11:16 am

            Many thanks !!!!

            Reply
        17. Jocelyn Flint

          November 01, 2019 at 3:41 pm

          This was DELICIOUS. My daughter loves Chat Masala (she actually sprinkles chat masala over plain rice as a snack) so I substituted that for the Garam Masala. SO GOOD. This is a keeper. Thank you!

          Reply
          • Richa

            November 01, 2019 at 5:36 pm

            aweesome!

            Reply
        18. Laura

          October 05, 2019 at 12:53 pm

          5 stars
          I’ve made a fair few of your curries already and this one is my new favourite. It looked exactly like yours and tasted absolutely amazing. I can’t comment on leftovers because we ate the whole thing!

          The only changes I made were to replace the cardamom (which didn’t make it on to the shopping list) with 1/8 of a tsp of cinnamon and 3 cloves, and I used half the amount of salt and sugar.

          Thanks for your fantastic website and please keep the deliciousness coming!!!

          Reply
          • Richa

            October 06, 2019 at 11:32 am

            awesome

            Reply
        19. Susan

          September 18, 2019 at 1:13 pm

          5 stars
          Looks interesting, love Indian food but alas, paneer not vegan so baked flavored tofu excellent sub. Few questions, do you peel og ginger? and can use maybe 1/4 tsp fenugreek seeds as sub for leaves? Thankyou for pictures and great tips! Can tell it will be delicious!

          Reply
          • Richa

            September 18, 2019 at 4:09 pm

            no i dont peel the ginger, you may peel it. yes use 1/8 tsp seeds, powder them and use, as the seeds a quite bitter

            Reply
        20. Amy

          September 09, 2019 at 9:03 pm

          This is absolutely delicious! I’ve made it so many times and my kids love it. I was running late one day and didn’t pre fry the tofu and it still had such a great texture still so that was good to find out. Love that any vegetable goes well in it too. It’s a staple in our house 🙂

          Reply
          • Richa

            September 09, 2019 at 11:13 pm

            Awesome! Yes i often add cubed tofu as is or lightly pan fried, the sauce has tonsof flavor already!

            Reply
        21. Julia

          July 23, 2019 at 6:04 pm

          5 stars
          A real treat! Thank you for sharing your recipes – I was confident enough to make this for the first time for a guest and all went smoothly – in about an hour. Everyone loved it!

          Reply
          • Richa

            July 23, 2019 at 6:55 pm

            Thats awesome!!

            Reply
        22. Mike

          July 18, 2019 at 3:06 am

          Going to try this one tonight!

          Reply
        23. Dona

          June 30, 2019 at 2:46 am

          5 stars
          Just made it…it’s simply.. awesome… can’t get enough!

          Reply
          • Richa

            June 30, 2019 at 9:19 am

            awesome!

            Reply
        24. Dipanjan Sarkar

          June 12, 2019 at 6:28 pm

          Both Veg Manchurian & Veg Spring roll are Vegan

          Reply
        25. Kirthika

          June 11, 2019 at 6:11 pm

          Hi Richa,

          Amazing recipes 🙂 . When you say 1 serving, may I ask what is the amount per serving? This is as per usual Indian adult?

          Reply
          • Richa

            June 11, 2019 at 6:16 pm

            yes more like a womans portion. Mean can eat a lot more sometimes 🙂

            Reply
        26. Christine Kemfort

          June 09, 2019 at 5:32 pm

          5 stars
          This is such an easy to make and delicious recipe. Even my picky husband ate and loved it.

          Reply
          • Richa

            June 09, 2019 at 7:49 pm

            Awesome!

            Reply
        27. Laana

          May 30, 2019 at 6:06 am

          5 stars
          Delicious and simple to make! Added some coconut cream and vegan butter. We ate it with cooked quinoa (ran out of rice). Thank you for a great recipe!

          Reply
          • Richa

            May 30, 2019 at 10:25 am

            awesome!

            Reply
        28. Jane May

          May 27, 2019 at 8:40 am

          5 stars
          My family loved this dish. The sauce is amazing, I used dried mustard as per suggested substitution. If more people knew vegan food tasted this good more people would eat vegan food!

          Reply
          • Richa

            May 27, 2019 at 11:23 am

            awesome!

            Reply
        29. Delnora

          May 26, 2019 at 5:23 pm

          5 stars
          Richa, yours is my go-to blog these days for delicious vegan cooking.

          This recipe was delicious. Definitely not a quick weeknight meal, but that’s okay. I made it on the weekend and enjoyed the whole process. Would be a great company meal. I might back off the cayenne just a touch next time I make it.

          I doubled the recipe – but just did 14 oz tofu plus a drained can of garbanzo beans. Also added in some left over roasted cauliflower from the fridge! Served with basmati rice and some fresh chopped greens from the garden on the side.

          Keep up the good work, xoxo

          Reply
          • Richa

            May 26, 2019 at 10:31 pm

            yum! awesome!!

            Reply
        30. Cassie Autumn Tran

          May 22, 2019 at 9:24 pm

          Wow, what a delicious looking curry! I have never tried lababdar before, but I would love to recreate this recipe to do so. It looks fabulous!

          Reply
          • Humblebun

            August 27, 2019 at 2:40 am

            I noticed that you wrote to use mix of cumin and coriander for the gram masala.. can this be the case for your other recipes? I have a allergy to spicy foods.

            Reply
            • Richa

              August 27, 2019 at 6:52 pm

              yes use a mix of cumin and coriander and a pinch of cinnamon if you wish. Garam masala doesnt always have heat, but the combination of spices like cloves can make it feel hot.

              Reply
        31. Fiona Harrower

          May 22, 2019 at 11:39 am

          5 stars
          so good!

          Reply
        32. Kim

          May 21, 2019 at 6:00 pm

          Absolutely FABULOUS! I will share with my sisters. Honestly, I couldn’t stop eating the sauce out of the pot!!!

          Reply
          • Richa

            May 21, 2019 at 11:08 pm

            awesome!

            Reply
        33. Cheryl

          May 21, 2019 at 4:58 pm

          5 stars
          Another delicious dish! Thanks for all your wonderful recipes. Don’t have to worry about storing leftovers. It’s all gone the 1st day.

          Reply
          • Richa

            May 21, 2019 at 5:56 pm

            yay!

            Reply
        34. Charlie

          May 21, 2019 at 8:26 am

          Ooooh, does this ever look great! I will be making this very soon. Thanks for the recipe!

          Reply
        35. Dhanya Samuel

          May 20, 2019 at 11:54 pm

          Using tofu instead of paneer is really interesting; would be great when having vegan friends over for dinner

          Reply
        36. Linnea Hanson

          May 20, 2019 at 7:09 pm

          5 stars
          This just so happens to be exactly what I was looking for when I went to your site, today. It didn’t even get to my inbox yet. We made it for dinner and it was amazing!!!

          Reply
          • Richa

            May 20, 2019 at 10:38 pm

            awesome!!

            Reply
        37. The Vegan 8

          May 20, 2019 at 6:44 pm

          This looks incredible Richa! So making it this week. I have all the ingredients (yay) except fenugreek, so I will use the dry mustard!

          Reply
          • Richa

            May 22, 2019 at 10:56 am

            Awesome!

            Reply
        38. Mary S

          May 20, 2019 at 3:55 pm

          Another must-make, which I’m sure will be just as delicious as the other recipes of Richa’s that I’ve made. I moved about 650 miles west of where I was living for the last 15 yrs last summer; made sure I brought my copy of Richa’s Indian cookbook with me. Found where to get Super Firm tofu here: doesn’t need to be pressed and if you use it in a Richa recipe you can’t tell that it’s not paneer.

          Reply
          • Richa

            May 20, 2019 at 6:01 pm

            awesome! yes definitely use super firm if you have good one available!

            Reply
        39. Sue

          May 20, 2019 at 7:02 am

          Congrats Richa on this anniversary! Time sure does fly. You are my #1 go-to for reliable recipes. I really appreciate all of your hard work. Thank you so much.

          Reply
          • Richa

            May 22, 2019 at 10:56 am

            Thank you so much Sue. I know right. It feels like its been 10 years, but just been 4!

            Reply
        40. Ahaana Sharma

          May 20, 2019 at 5:31 am

          There are many sites that provide recipes but I love this site the most because with the recipes you also provide tips which are really useful for beginners like me. Thanks for sharing this recipes. Keep updating with more such posts.

          Reply
          • Richa

            May 22, 2019 at 10:55 am

            Thanks!

            Reply

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        Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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          Vegan Richa 's Indian Kitchen Cookbook

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