Vegan Shahi Paneer
Indulge in the rich and creamy flavors of Vegan Shahi Paneer, a dairy-free twist on the classic North Indian delicacy. This plant-based dish features tender cubes of firm tofu simmered in a luscious cashew cream and almond milk sauce, infused with aromatic spices like garam masala, cumin, and turmeric. The recipe is not only vegan but also gluten-free, making it a wholesome option for a variety of dietary preferences. Perfectly balanced with the sweetness of cashews and a hint of spice, this dish pairs beautifully with steamed rice or vegan naan. Ready in just 45 minutes, this recipe is your go-to for an indulgent yet healthy meal that doesn’t compromise on flavor. Whether you're hosting a dinner party or simply craving comfort food, this Vegan Shahi Paneer is sure to impress!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 100 grams Raw cashews
- 240 ml Water
- 1 medium Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 3 pieces Garlic cloves
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 120 ml Almond milk (unsweetened)
- 2 tablespoons Fresh coriander leaves
Instructions
Begin by pressing the tofu: place the firm tofu on a flat surface, cover it with paper towels, and press with a heavy object for 10-15 minutes to drain excess moisture.
Soak the raw cashews in 240 ml of water for about 15 minutes. After soaking, blend the cashews with the soaking water until smooth to make the cashew cream. Set aside.
Chop the onion, tomatoes, ginger, and garlic. Set aside.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions to the pan and sauté until they become translucent, about 5-7 minutes.
Stir in the chopped tomatoes, ginger, and garlic. Cook for 5 minutes or until the tomatoes are soft.
Add the coriander powder and turmeric powder to the pan, stir well, and cook for another 2 minutes.
Pour in the blended cashew cream and almond milk; stir to combine all ingredients.
Season the mixture with garam masala, salt, and sugar. Stir well and let it simmer for 5 minutes.
While the sauce simmers, cut the pressed tofu into cubes. Add these tofu cubes to the sauce, stir gently to coat them well.
Let the tofu cook in the sauce for about 5-7 minutes, allowing the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot. Enjoy Vegan Shahi Paneer with steamed rice or vegan naan.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 595 mg | 13% | |
*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.
