Introduction

Shahi paneer is a rich and creamy North Indian curry traditionally made with paneer (Indian cottage cheese). This vegan version uses tofu instead, simmered in a luscious cashew cream sauce infused with aromatic spices. Perfect for a festive dinner or a comforting meal.

Why You’ll Love This Recipe

You will love this vegan shahi paneer because it is decadently creamy, packed with flavor, and entirely plant-based. The cashew cream creates a silky texture while the blend of spices offers a royal taste experience.

Ingredients

• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 medium onion, roughly chopped
• 2 cloves garlic
• 1 inch ginger, peeled
• 2 tomatoes, roughly chopped
• 1/4 cup raw almonds, blanched and peeled (optional)
• 1/2 cup water
• 2 tablespoons vegetable oil or coconut oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 green cardamom pods, lightly crushed
• 1 cinnamon stick (2 inch)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kashmiri red chili powder (adjust to taste)
• Salt to taste
• 1 teaspoon sugar (optional, for slight sweetness)
• 2 tablespoons nutritional yeast (for cheesy flavor, optional)
• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro for garnish
• 2 tablespoons sliced almonds for garnish

Instructions

1. Drain the soaked cashews and transfer to a blender. Add chopped onion, garlic, ginger, tomatoes, blanched almonds (if using), and 1/2 cup water. Blend until completely smooth and set aside.
2. Heat oil in a large skillet over medium heat. Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.
3. Add the turmeric, coriander, garam masala, and red chili powder. Stir quickly for 10 seconds.
4. Pour the blended cashew mixture into the skillet. Stir well, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
5. Season with salt, sugar, and nutritional yeast (if using). Stir to combine.
6. Gently fold in the tofu cubes. Simmer for 5-7 minutes to allow flavors to meld. Add a little water if the sauce becomes too thick.
7. Remove from heat. Stir in lemon juice. Garnish with cilantro and sliced almonds.
8. Serve hot with naan, roti, or basmati rice.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 14g

Serving Suggestions

Serve this royal curry with warm naan bread or fragrant basmati rice. Pair with a side of cucumber raita and pickled onions for a complete meal.

Recipe Variations

For a nut-free version, replace cashews with coconut cream and almonds with sunflower seeds. You can also add 1/4 cup of cooked pumpkin puree for extra creaminess. For a richer flavor, use roasted cashews instead of raw.

Chef’s Tips

Press the tofu for at least 15 minutes to remove excess water and ensure it absorbs the sauce better. If you prefer a smoother sauce, strain the blended cashew mixture through a fine mesh sieve before cooking.

Recipe Details

Prep Time: 15 minutes

Cook Time: 25 minutes