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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.
For 4 servings
Pan-Fry the Tofu
Prepare the Gravy Base
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 346.44 calories per serving with 12.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Blend and Strain the Gravy
Cook and Finish the Curry
Replace cashews with an equal amount of soaked melon seeds (magaz) or sunflower seeds for a creamy, nut-free base.
For an even more decadent curry, add a tablespoon of vegan butter along with the oil or swirl in an extra 2 tablespoons of coconut cream just before serving.
Add 1-2 slit green chilies along with the onions to infuse a gentle heat into the gravy.
Incorporate lightly steamed green peas or bell pepper strips along with the tofu for added texture and nutrition.
Tofu is a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This dish contains monounsaturated fats from cashews and oil, which are known to help reduce bad cholesterol (LDL) levels and support a healthy heart.
Ingredients like tomatoes (rich in lycopene), ginger, garlic, and turmeric are packed with antioxidants that help protect the body against cellular damage from free radicals.
The aromatic spices used in the gravy, such as coriander, cloves, and cinnamon, are traditionally known to aid digestion and improve gut health.
One serving of Shahi Tofu contains approximately 380-450 calories, depending on the amount of oil and the fat content of the coconut cream used. It's a rich dish best enjoyed in moderation.
Yes, Shahi Tofu can be a healthy dish. It's rich in plant-based protein from tofu and healthy monounsaturated fats from cashews. To make it healthier, you can reduce the amount of oil and use a light coconut cream.
Absolutely. For a nut-free version, you can substitute the cashews with soaked and peeled almonds, melon seeds (magaz), or even a paste of poppy seeds (khus khus) to achieve a similar creamy texture.
The key to a silky smooth gravy is two-fold: blending and straining. Ensure you blend the cooled onion-tomato mixture for at least 2-3 minutes in a powerful blender. Afterwards, straining it through a fine-mesh sieve is crucial to remove any fibrous bits from the tomatoes, onions, and spices.
Yes, this recipe is a vegan adaptation of Shahi Paneer. To use paneer, simply cut it into cubes and lightly pan-fry in 1-2 tablespoons of oil until golden. Add it to the gravy at the same stage you would add the tofu.
Leftover Shahi Tofu can be stored in an airtight container in the refrigerator for up to 3-4 days. The gravy may thicken upon cooling; you can add a splash of water or plant-based milk when reheating on the stovetop or in the microwave.