Dairy-Free Shahi Paneer
Experience the rich and creamy flavors of Shahi Paneer in a reimagined, dairy-free delight with this Dairy-Free Shahi Paneer recipe! Perfectly suited for vegans and those with dairy sensitivities, this luxurious dish swaps paneer for golden-fried cubes of protein-packed tofu and uses creamy coconut milk and cashew paste to create its signature velvety sauce. Spiced with fragrant cumin, garam masala, and coriander, and balanced with the tang of tomatoes and the zest of green chilies, this plant-based version retains all the authentic flavors of traditional Shahi Paneer without compromising on indulgence. Simple to prepare in just 45 minutes and versatile enough to pair with fluffy basmati rice or warm naan, this recipe is ideal for weeknight meals or special occasions. Garnished with fresh cilantro, it’s a visually stunning and flavorful centerpiece for your dairy-free Indian cuisine adventure!
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Recipe Information
Ingredients
- 400 grams Tofu (extra firm)
- 1 cup Coconut milk
- 0.25 cup Cashews
- 1 medium-sized Onion
- 2 medium-sized Tomatoes
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 0.5 cup Water
- 2 tablespoons Cilantro (for garnish)
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess water for about 10 minutes. Once pressed, cut the tofu into cubes.
Soak the cashews in hot water for 10 minutes. Drain and blend them with 1/2 cup of water in a blender until smooth. Set aside.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil and cumin seeds. When the seeds start to splutter, add finely chopped onion and sauté until golden brown.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Add finely chopped tomatoes and cook until they are soft and the oil starts to separate.
Stir in coriander powder, garam masala, turmeric powder, and salt. Sauté for a couple of minutes until the spices are well incorporated.
Pour in the blended cashew paste, followed by coconut milk. Mix well and bring it to a gentle simmer.
Add the fried tofu cubes into the sauce and stir gently to coat the tofu with the gravy. Cover and cook for 5-7 minutes to allow the flavors to meld.
Adjust the seasoning with salt and sugar to balance the flavors. If the sauce is too thick, adjust the consistency with a little water.
Once done, garnish with chopped cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 41.8 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2898 mg | 223% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2632 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
