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Eating veggie » Recipes » Creamy Vegetable Mughlai with Paneer or Tofu

Creamy Vegetable Mughlai with Paneer or Tofu

Prep time 15 mins, cook time 30 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Suitable for Freezing

This is a delicious curry of Indo-Persian origin.


for the curry

  • 2.5cm piece fresh root ginger grated
  • 4 cloves garlic peeled and crushed
  • 50g ground almonds
  • 90g water
  • 2 tbsp groundnut oil
  • paneer or plain tofu* cut into 3cm cubes
  • 10 cardamon pods
  • 2.5cm cinnamon stick
  • 6 cloves
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 onion peeled and finely chopped
  • 1 green chilli finely chopped
  • Salt to taste
  • 300ml single cream or soya cream*
  • 100g dwarf beans sliced into 2.5cm pieces
  • 1 courgette sliced
  • 50g sultanas

To serve

  • 25g flaked almonds toasted


  1. Blend the ginger, crushed garlic, ground almonds and water together to make a paste.
  2. Heat the oil in a frying pan and gently cook the paneer or tofu until golden on both sides. Drain on kitchen towel and set aside.
  3. Put the whole spices into the same oil and cook for 2 minutes. Add the onion and chilli and cook until golden. Add the paste, beans and courgette and cook for a further two minutes.
  4. Stir in the cream and paneer* or tofu and soya cream and simmer for 10-15 minutes, until the vegetables are cooked. Stir in the sultanas.
  5. Serve with pilau rice and garnish with toasted flaked almonds.

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