Vegan Shahi Paneer

Indulge in the creamy decadence of Vegan Shahi Paneer, a plant-based twist on the classic Indian Mughlai delicacy. This recipe swaps traditional paneer for firm tofu, creating a protein-rich, dairy-free alternative without sacrificing flavor. A luscious, aromatic sauce made from soaked cashews, almond milk, and vibrant spices like garam masala and cumin envelops tender tofu cubes in pure comfort. Coconut oil, fresh ginger, and garlic pack each bite with warmth, while a sprinkle of fresh coriander completes the dish with a refreshing burst of color. Perfectly paired with steaming rice or fluffy vegan naan, this veganized royal treat is ideal for cozy dinners or special occasions. Enjoy all the indulgence of Shahi Paneer while keeping it guilt-free and cruelty-free!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Chop the onion, tomatoes, ginger, and garlic. Set aside.

Step 4

Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 5

Add chopped onions to the pan and sauté until they become translucent, about 5-7 minutes.

Step 6

Stir in the chopped tomatoes, ginger, and garlic. Cook for 5 minutes or until the tomatoes are soft.

Step 7

Add the coriander powder and turmeric powder to the pan, stir well, and cook for another 2 minutes.

Step 8

Pour in the blended cashew cream and almond milk; stir to combine all ingredients.

Step 9

Season the mixture with garam masala, salt, and sugar. Stir well and let it simmer for 5 minutes.

Step 10

While the sauce simmers, cut the pressed tofu into cubes. Add these tofu cubes to the sauce, stir gently to coat them well.

Step 11

Let the tofu cook in the sauce for about 5-7 minutes, allowing the flavors to meld.

Step 12

Garnish with freshly chopped coriander leaves and serve hot. Enjoy Vegan Shahi Paneer with steamed rice or vegan naan.

Nutrition Facts

Serving size	(1230.7g)

Amount per serving	% Daily Value*
Calories	1252.1

Total Fat 89.7g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2546.4mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 15.1g	0%
Total Sugars 25.6g
Protein 57.0g	0%

Vitamin D 50.7IU	0%
Calcium 871.1mg	0%
Iron 17.1mg	0%
Potassium 2223.1mg	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: 60.0%

Protein: 16.9%

Carbs: 23.1%