Vegan Paneer Butter Masala

yumsome.com

Sara Devitt

200g (c.7 oz) extra-firm tofu, drained and pressed to remove as much moisture as possible

1 large onion, finely-chopped

2.5cm (1") piece of ginger root, roughly chopped

4 cloves garlic, peeled and roughly chopped

5 medium-sized tomatoes, roughly chopped

2 tbsp virgin coconut oil

1 Indian bay leaf (tej patta)

1 green chilli, split

½ tsp turmeric

½ tsp Kashmiri chilli powder

2 tbsp cashew cream

1 tsp coconut palm sugar, finely chopped

1 tbsp ground coriander

1 tsp garam masala

250ml (c.1 cup) coconut milk

125ml (c.½ cup) water

1 tsp kasuri methi (dried fenugreek leaves)

1 tbsp vegan butter

Smidge sea salt

A few fresh coriander leaves, chopped

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