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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
