A luxurious, creamy curry made with soft tofu simmered in a rich sauce of cashews, tomatoes, and aromatic spices. This vegan take on the classic Shahi Paneer is a true royal treat, perfect for special occasions.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
346cal
12gprotein
20gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for 20 minutes and cut into 1-inch cubes)
3 tbsp Neutral Oil (Divided, such as sunflower or canola oil)
2 pcs Onion (Medium, roughly chopped)
3 pcs Tomatoes (Medium, ripe, roughly chopped)
0.25 cup Cashews (Soaked in hot water for 15 minutes, then drained)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pan-Fry the Tofu
Heat 2 tablespoons of oil in a wide, non-stick pan over medium-high heat.
Carefully place the pressed and cubed tofu in a single layer. Do not overcrowd the pan.
Fry for 6-8 minutes, turning the cubes every 2 minutes, until they are golden brown and crisp on all sides.
Remove the tofu from the pan with a slotted spoon and set aside on a plate.
2
Prepare the Gravy Base
In the same pan, add the remaining 1 tablespoon of oil and heat over medium flame.
Add the whole spices: green cardamom pods, cinnamon stick, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the chopped onions and sauté for 5-6 minutes until they turn soft and translucent.
Stir in the ginger garlic paste and cook for 1 minute until its raw aroma disappears.
Add the chopped tomatoes, drained soaked cashews, and 1/2 teaspoon of salt. Mix well.
Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
Turn off the heat and allow the mixture to cool down completely for about 10-15 minutes.
3
Blend and Strain the Gravy
Transfer the cooled onion-tomato mixture to a high-speed blender. Remove the cinnamon stick and cloves if you prefer a milder spice flavor.
Add 1/2 cup of water and blend for 2-3 minutes until you achieve a completely smooth, velvety paste.
For a truly 'shahi' (royal) texture, place a fine-mesh sieve over the pan and strain the blended paste, using a spatula to press all the liquid through. Discard any fibrous solids left in the sieve.
4
Cook and Finish the Curry
Place the pan with the strained gravy back on the stove over medium-low heat.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well and cook for 3-4 minutes, until the paste thickens and you see oil shimmering on the surface.
Pour in the remaining 1/2 cup of water (or more for a thinner consistency), the remaining salt, and the sugar. Stir to combine and bring to a gentle simmer.
Add the pan-fried tofu cubes and garam masala. Crush the kasuri methi between your palms and sprinkle it in. Stir gently to coat the tofu.
Reduce the heat to low. Stir in the coconut cream. Let it simmer very gently for just 2-3 minutes to allow flavors to meld. Do not let it come to a rolling boil.
Turn off the heat, garnish with fresh coriander leaves, and serve hot.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
