How to make Vegan Shahi Paneer - K khazana -

The name may sound contrary but this dairy and oil free recipe tastes exquisite and so much like a regular Shahi Paneer. It is definitely a must try!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : tofu (टोफू), cashew yogurt

Cuisine : Indian

Course : Main Course Vegetarian

advertisement

For more recipes related to Vegan Shahi Paneer - K khazana checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Rajma Rasmisa Bhindi Do Pyaza - SK Khazana Dum Paneer Kalimirch Mushroom Vindaloo

Vegan Shahi Paneer - K khazana

Vegan Shahi Paneer - K khazana Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegan Shahi Paneer - K khazana Recipe

  • tofu 200 grams

  • cashew yogurt 1 cup

  • onions medium 2

  • melon seeds soaked and drained 1/4 cup

  • poppy seeds soaked and drained 2 tablespoons

  • garam masala powder 1/2 teaspoon

  • red chilli powder 1/2 teaspoon

  • Rock salt to taste

  • cashew butter 1 tablespoon

  • fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Grate onions on a plate and set aside. Cut tofu into 1 inch cubes and set aside.

Step 2

Blend together soaked melon seeds and soaked poppy seeds along with ¼ cup water to a smooth paste.

Step 3

Heat a pan, add the grated onion and sauté till it turns translucent. Add the prepared paste and mix well. Cook for 1-2 minutes.

Step 4

Pour cashew yogurt and mix well. Cook for 1-2 minutes. Add garam masala powder and red chilli powder, rock salt and mix well. Cook for 2-3 minutes.

Step 5

Pour 1 cup water and stir till well combined. Add cashew butter and mix till well combined. Add the tofu pieces and mix.

Step 6

Add 1 cup water and mix, cook for 1-2 minutes. Add chopped coriander and mix. Take the pan off the heat.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.