This vegan shahi paneer or shahi tofu is such a nostalgia-inducing recipe. It has all those comforting, rich flavors of classic shahi paneer, but made plant-based with tofu and plant-based yogurt! Shahi paneer is known to be a creamier, sweeter paneer dish, but as with most Indian dishes, it is well-balanced out with spices to make it truly phenomenal.
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One of my fondest childhood memories is coming home from school to the creamiest shahi paneer. I don’t know about you, but lunch in elementary school was only my first lunch. When I came home from school, I got to eat my second lunch. When that second lunch was my mom’s shahi paneer paired with crisp rotis straight off the stove, it was such a good time that sometimes I ate 4 rotis. And keep in mind that I’d already had one lunch. My mom clearly put in a lot of energy into making sure I was eating well, so now it’s my turn.
This vegan shahi paneer is made with tofu and a creamy tomato and yogurt gravy. It has all the right flavors and honestly tastes extremely similar to what I had growing up. There’s just a slight texture difference between paneer and tofu. Paired with naan for the ultimate comfort meal!
I’m beyond excited to share this vegan version of my childhood favorite with Kite Hill’s plant-based butter and yogurt in honor of Asian American and Pacific Islander (AAPI) Heritage Month. Their yogurts and butters have seriously been my number one ever since I went vegan. It’s common to think that you need to give up a part of your culture by eating more plant-based, but there are so many amazing products out there that, given you have access to them, it’s totally possible to replicate those childhood favorites–and make them taste just as good. I’ve gone through my fair share of asking my mom for “normal” lunches (sandwiches, pasta, etc.), as many Asian American kids do, but thank god for second lunch. Because I sure do love my shahi paneer😂
How to Make Vegan Shahi Paneer
Pan fry the tofu.
Press tofu for 15 minutes, cut into rectangles, and pan fry. How you cook your tofu is really up to you, but this is what I find comes closest to the softness of paneer. I know some people prefer to bake it or boil it, but I find baking to make it too firm and boiling to make it too soft. I recommend pressing your tofu for 15 minutes, because when you press your tofu for longer, it will be firmer and crisper upon pan frying. While it tastes great that way, for the sake of replicating paneer as closely as possible, retaining some moisture in the tofu is ideal. That being said, make sure not to skip pressing the tofu!
Cook the creamy gravy.
I cook it in plant-based butter to give it that truly creamy, comforting feel, but using a neutral oil like avocado oil is also an option. The first time I tried making shahi paneer, I overcomplicated it and added way too many ingredients. Since then, I’ve learned you really don’t need much to get that rich color and taste. Let the minimal ingredients speak for themselves. After adding butter, add ginger, green chilis, ground cardamom, onions, cashews, tomatoes, and plant-based yogurt. The cashews will soften in the gravy as it simmers, so they should break down easily when you blend the gravy.
Finish it off with ground spices and kasoori methi. Since you’ll be adding the gravy back in the pan anyways, I figured using these ground spices near the end of the process would be better since some of them are finishing spices. Lightly fry red chili powder, kasmiri lal, garam masala, turmeric, and kasoori methi.
If you don’t have kashmiri lal, you can sub some more red chili powder. Kashmiri lal is slightly less spicy than red chili powder and adds to the color of the dish!
If you don’t have kasoori methi, you can leave it out, but make sure to add it to your grocery list the next time you visit an Indian grocery store. It’s what makes Indian food taste like Indian food.
Now we just mix the tofu and the gravy together, garnish with some cilantro and yogurt, and call it a meal!
Vegan Shahi Paneer (Shahi Tofu)
Ingredients
- 1 14 oz. block of firm tofu
- 1 tbsp avocado oil *see note 1
- 2 tbsp plant-based butter *sub avocado oil or another neutral oil
- 1 inch ginger, minced (~ 1 tbsp)
- 2 green chilis, chopped
- 2 green cardamoms, crushed
- 1 medium red onion, sliced
- ¼ cup cashews
- 4 medium tomatoes, chopped (~ 2.5-3 cups)
- ⅓ cup plant-based yogurt
- ½ tsp red chili powder
- ¾ tsp kashmiri lal *sub ½ tsp red chili powder
- ½ tsp garam masala
- ¼ tsp ground turmeric
- 1 tsp kasoori methi *see note 2
- 1 tsp maple syrup
- salt to taste
Instructions
- Press tofu for 15 minutes. Move onto preparing the gravy in the mean time. When the tofu is pressed, cut it into ½-inch thick rectangles and mix with a little red chili powder and salt.
- Add 1 tbsp butter to the pan over medium heat. Then add ginger, green chilis, and ground cardamom (from 2 green cardamoms). Stir for 1 minute before adding onions. Cook for 5 minutes, stirring frequently until onion appears translucent.
- Add cashews and tomatoes. Increase heat to medium-high and cover. Let this cook for 7-8 minutes on medium-high. Uncover at least once in the middle of this period to stir.
- Add yogurt and cook uncovered over medium heat for 5 minutes. Remove the pan from heat. Wait for it to cool slightly before blending its contents. Add ¼ cup water if necessary for blending.
- While the gravy cools, pan fry the tofu in avocado oil (alternative: see note 1). Fry for about 3-4 minutes per side, so each side has browned but is not too crisp.
- Add another 1 tbsp of butter to a pan on medium-low and fry red chili powder, kashmiri lal, garam masala, turmeric, and kasoori methi (if using) until fragrant, about 1 minute.
- Pour the gravy into the pan. Use ¼ cup water to wash out the remains of the blender. Add salt, maple syrup, and a little more water if necessary. Cook for 2 minutes over medium-low, until you’ve reached your desired gravy texture. Add the tofu. Cover and cook for two minutes before taking it off the heat.
Notes
- For an oil-free cooking method, you can bake or boil the tofu, but I find baking to make it too firm and boiling to make it too soft. Whichever method you choose, press the tofu first, but I recommend pressing it for 15 minutes so that it retains some moisture and is still soft after cooking.
- If you don’t have kasoori methi, you can leave it out, but make sure to add it to your grocery list the next time you visit an Indian grocery store. It’s what makes Indian food taste like Indian food.
For more vegan paneer recipes, check out:
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