Dairy-Free Shahi Paneer

Experience the luxurious flavors of Dairy-Free Shahi Paneer, a delightful plant-based twist on the classic Indian royal curry. This creamy and aromatic dish replaces paneer with golden-fried tofu and swaps dairy for a luscious blend of coconut milk and cashew paste, creating a rich and velvety gravy that's completely vegan. Infused with warm spices like garam masala, cumin, and turmeric, and balanced with the natural sweetness of tomatoes and a hint of sugar, this recipe delivers all the indulgence without the dairy. Perfectly paired with steaming basmati rice or soft naan, this dairy-free version of Shahi Paneer is a must-try for those seeking a flavorful, gluten-free, and vegan-friendly Indian curry. Ready in just 45 minutes, it's ideal for a cozy weeknight dinner or an elevated weekend meal!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.

Step 6

Add finely chopped tomatoes and cook until they are soft and the oil starts to separate.

Step 7

Stir in coriander powder, garam masala, turmeric powder, and salt. Sauté for a couple of minutes until the spices are well incorporated.

Step 8

Pour in the blended cashew paste, followed by coconut milk. Mix well and bring it to a gentle simmer.

Step 9

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.

Step 10

Adjust the seasoning with salt and sugar to balance the flavors. If the sauce is too thick, adjust the consistency with a little water.

Step 11

Once done, garnish with chopped cilantro and serve hot with rice or naan.

Nutrition Facts

Serving size	(1338.6g)

Amount per serving	% Daily Value*
Calories	1305.8

Total Fat 78.1g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 2514.2mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 41.8g
Protein 75.0g	0%

Vitamin D 0IU	0%
Calcium 2898.2mg	0%
Iron 18.5mg	0%
Potassium 2632.1mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 21.9%

Carbs: 26.7%