‘Shahi Paneer’ -Such a popular Indian Curry. Loaded with CREAM, more CREAM and sometimes Yogurt and Fried Paneer and Full Cream Milk. Not a slightest trace of any ‘vegan’ main ingredients. Couple of weeks back, when I was browsing through different masalas in an Indian Grocery store, I found Shahi Paneer Masala 🙂 I looked at Sanju and he was like ‘Fine, we will Veganize it’, I gave him a thumbs up and our next pit stop was Coles. I bought myself a pack of Organic Tofu and came back home and made this 🙂
You need:
- Organic Tofu-350 gms-cubed
- Onion-1 large-cubed
- Tomato-2 roma-cubed
- Ginger-an inch piece
- Garlic-8 pods
- Cashew Cream: Cashews-1/3 cup-soaked in very hot water-and blended as cream with 1/2 cup water
- Dried Methi flakes-2 pinches (AKA Kasoori Methi)
- Shahi Paneer Masala-1.5 Tbsp (Homemade Spice Mix-Recipe below)
- Ground Chili Powder-1 tsp (/More-watch out cos Shahi Paneer spice mix is spicy)
- Turmeric-1/2 tsp
/***Shahi Masala Spice Mix***/
- Cloves-3
- Star Anise-1
- Nutmeg shavings-1/8 tsp
- Green Cardamom pods-2
- Black Cardamom pod-1
- Black pepper-1 tsp
- Dry red chili-4
- Coriander seeds-1 Tbsp
- Cumin seeds-1 tsp
- Onion flakes-1 Tbsp
- Garlic flakes-1 Tbsp
Method:
/***Shahi Masala Spice Mix***/
- In a pan, dry fry all the ingredients given under the ingredients and add them to a spice mill and make a very very fine powder. The above makes about 4 Tbsp of the spice mix.
/***Prep Tofu: How to make Tofu soft and taste like paneer***/
- Lot of people I know, dislike tofu because it doesn’t taste like paneer (Indian cottage cheese). Here is a way, to get around it. Bring water(1.5 cups) to rolling boil and add with salt(1 tsp). Keep the hot water aside.
- Wash tofu well, drain as much as water you can with kitchen paper rolls.
- Cube and fry them (around 20 cubes a time with a tsp of oil, until they turn light brown, keep tossing until all sides are roasted)
- Add the cubes to the hot water and repeat for the rest of the cubes as well.
- This enables tofu to stay soft until you drop them in a curry
/***Shahi Tofu Curry ***/
- To the pan, add 1 Tbsp of oil, once hot-add onions in, until translucent and add tomatoes in.
- Add turmeric, ground chili powder and shahi masala spice mix, salt add 1/2 cup water , cover with a lid and let it cook for 5-8 mins.
- Open and cook until the spices are cooked well and the curry devoid of moisture.
- Transfer to a plate and let it cool down for 15 mins. Blend into a puree in a high-speed blender.
- Now, back it goes into a pan, let it start to boil again, add cashew cream in, stir and add kasoori methi aka dried methi flakes (Take couple of pinches onto your left palm, rub it with your right thumb, releases amazing flavors), some salt, cover and cook until it starts to get creamy.
- Add tofu and coriander leaves in, turn off the heat, cover and let the curry sit for 15-20 mins.
Shahi Tofu Curry cooked with onions, tomatoes and a special spice mix. Vegan, Glutenfree, Yeastfree, Dairyfree
Ingredients
- Cloves-3
- Star Anise-1
- Nutmeg shavings-1/8 tsp
- Green Cardamom pods-2
- Black Cardamom pod-1
- Black pepper-1 tsp
- Dry red chili-4
- Coriander seeds-1 Tbsp
- Cumin seeds-1 tsp
- Onion flakes-1 Tbsp
- Garlic flakes-1 Tbsp
- Organic Tofu-350 gms-cubed
- Onion-1 large-cubed
- Tomato-2 roma-cubed
- Ginger-an inch piece
- Garlic-8 pods
- Cashew Cream: Cashews-1/3 cup-soaked in very hot water-and blended as cream with 1/2 cup water
- Dried Methi flakes-2 pinches (AKA Kasoori Methi)
- Shahi Paneer Masala-1.5 Tbsp (Homemade Spice Mix-Recipe included)
- Ground Chili Powder-1 tsp (/More-watch out cos Shahi Paneer spice mix is spicy)
- Turmeric-1/2 tsp
Instructions
- In a pan, dry fry all the ingredients given under the ingredients and add them to a spice mill and make a very very fine powder. The above makes about 4 Tbsp of the spice mix.
- Lot of people I know, dislike tofu because it doesn’t taste like paneer (Indian cottage cheese). Here is a way, to get around it. Bring water(1.5 cups) to rolling boil and add with salt(1 tsp). Keep the hot water aside.
- Wash tofu well, drain as much as water you can with kitchen paper rolls.
- Cube and fry them (around 20 cubes a time with a tsp of oil, until they turn light brown, keep tossing until all sides are roasted)
- Add the cubes to the hot water and repeat for the rest of the cubes as well.
- This enables tofu to stay soft until you drop them in a curry
- To the pan, add 1 Tbsp of oil, once hot-add onions in, until translucent and add tomatoes in.
- Add turmeric, ground chili powder and shahi masala spice mix, salt add 1/2 cup water , cover with a lid and let it cook for 5-8 mins.
- Open and cook until the spices are cooked well and the curry devoid of moisture.
- Transfer to a plate and let it cool down for 15 mins. Blend into a puree in a high-speed blender.
- Now, back it goes into a pan, let it start to boil again, add cashew cream in, stir and add kasoori methi aka dried methi flakes (Take couple of pinches onto your left palm, rub it with your right thumb, releases amazing flavors), some salt, cover and cook until it starts to get creamy.
- Add tofu and coriander leaves in, turn off the heat, cover and let the curry sit for 15-20 mins
What an idea, shahi Tofu!!! absolutely fabulous Charanya 🙂
Thanks Malar <3
That looks so good, really a creative way to veganize the recipe. Looks delicious.
Thanks <3
Good idea to make shahi tofu dear!Looks really creamy!!
Cashew cream makes it extra creamy I guess 🙂
Rich and creamy tofu dish:-) can I join you for dinner Charu
Vidz, Do you want to me send you tickets? 🙂
ShahI tofu wow love the name and just looks Ama-zing Charu dear. …☺
Thanks Chits <3
I love it!!
Thanks <3
great idea Charanya.
Thanks Namz <3
Reblogged this on Prefer Healthy Style.
Thanks Raymond <3 Appreciate it 🙂
Wow Charu, this looks totally scrumptious!!
Thanks Radhi <3 🙂 😀
This looks decadent!