Shahi Paneer without paneer

 

For the Tofu (or substitute):

• 200 grams firm tofu (or use boiled potatoes, cauliflower, or chickpeas)
• 2 tablespoons oil (for pan-frying the tofu)
• ½ teaspoon turmeric powder
• ½ teaspoon salt

For the Gravy:

• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• 10-12 cashews (soaked in warm water for 10-15 minutes)
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies (optional, for heat)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon cardamom powder
• ¼ cup cream (or use cashew cream for a vegan option)
• Salt to taste
• 1 tablespoon sugar (optional, to balance flavors)
• Fresh coriander leaves (for garnish)

Instructions:

Step 1: Prepare the Tofu (or Substitute)

1. Cut the tofu into cubes and lightly sprinkle with turmeric and salt.
2. In a pan, heat 2 tablespoons of oil and pan-fry the tofu cubes until golden on all sides. Set aside.
   • If using boiled potatoes or cauliflower, you can roast or fry them lightly for added texture.
   • If using chickpeas, simply boil them until soft and drain.

Step 2: Make the Shahi Gravy

1. Soak the cashews in warm water for 10-15 minutes, then blend them into a smooth paste.
2. In a large pan, heat 2 tablespoons of oil or ghee. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies (if using) and sauté for another 2 minutes until the raw smell goes away.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Stir in turmeric powder, coriander powder, red chili powder, and salt, and cook until the oil starts separating from the masala.

Step 3: Blend the Gravy

1. Once the masala is cooked, cool it slightly and blend it into a smooth paste.
2. Return the paste to the pan and add the cashew paste. Stir well and cook for 5-7 minutes on low heat, adding a little water if necessary to adjust the consistency.
3. Add garam masala powder, cardamom powder, and sugar (optional). Mix well.

Step 4: Add Tofu and Cream

1. Add the fried tofu (or your substitute) into the gravy and gently mix so the pieces are coated.
2. Stir in the cream (or cashew cream for a vegan option) and simmer for another 3-4 minutes.

Step 5: Garnish and Serve

• Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Tips:

• For extra richness, you can add a tablespoon of ghee or butter at the end of cooking.
• You can also add raisins or almonds for a more royal touch to the dish.
• Feel free to substitute tofu with your favorite vegetable or protein, such as chickpeas, mushrooms, or even paneer alternatives like tempeh.

Enjoy your flavorful and creamy Shahi "Paneer" alternative!