Indian cooking uses dairy at every layer · ghee for cooking, dahi (yogurt) for marinades, paneer as protein, and cream to finish curries. Removing all of them without losing depth takes the right swap at each step. RecipeFix rewrites any Indian recipe dairy-free: coconut oil for ghee, coconut yogurt or cashew cream for dahi, tofu or seitan paneer for paneer, and cashew cream for finishing.
Paste any Indian recipe · Punjabi, South Indian, Bengali, Gujarati. RecipeFix identifies every dairy touchpoint and swaps in a plant equivalent that keeps the dish's character. Cooking fat: ghee → refined coconut oil or a mustard-oil / neutral-oil blend depending on the region. Marinades: dahi → coconut yogurt or thick cashew cream (soaked cashews + water). Curries: heavy cream → cashew cream. Paneer: extra-firm tofu, pressed and cubed, or a homemade seitan version.
Butter chicken (or its vegan version, butter tofu) → cashew cream for the sauce, coconut oil for the base, still full of tomato-onion-fenugreek depth. Palak paneer → tofu paneer + cashew cream in the spinach. Naan → oil + plant yogurt instead of ghee + dahi (still soft and pillowy). Kheer → almond milk + cashew cream + rice, still slow-simmered with cardamom and saffron. Rogan josh → sub cashew cream for the finishing dairy, keep the whole spices intact.
Indian curries are built in stages · bhuna the onions, temper the spices, add the aromatics, finish with the plant cream. Cook Mode's per-step slideshow keeps the sequence right, with timers for the crucial browning and simmering steps.
Refined coconut oil for baking and sweets (no coconut flavor), unrefined coconut oil for South Indian dishes where the coconut note fits, and a neutral oil like avocado for anywhere ghee is used purely as fat. RecipeFix picks based on the dish.
Extra-firm tofu, pressed for 30 minutes to remove water, cubed and lightly pan-fried until golden. It absorbs curries similarly to paneer. For firmer texture, RecipeFix's rewrite includes a marinade step in salt + lemon before cooking.
Unsweetened coconut yogurt or a thick cashew cream (soaked cashews blended with water + lemon). Both tenderize like dahi and won't split when cooked. Almond yogurt works too but is thinner.
Yes. Full-fat coconut milk plus a spoonful of cashew cream matches the richness. Cook the rice slowly in the coconut milk with cardamom, saffron, and a pinch of salt · the finished pudding is indistinguishable from the dairy version to most palates.
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