Vegan Shahi Paneer

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 Nick and I love Darbar's Shahi Paneer, so I wanted to try making a vegan version. After some experimentation, this worked well, somewhat like Vegan Richa's Butter Tofu recipe.

Ingredients

1 T canola oil
1 inch ginger, diced
1 small hot chili, chopped
1 medium red onion, chopped
1 tsp fenugreek seeds (or green methi)
1 tsp salt

6 medium tomatoes, chopped
4 cloves garlic, chopped
2 T vegan butter

1/2 C cashews, soaked in 1 C and blended, OR
1/2 C coconut milk
1 tsp turmeric
1 tsp garam masala
1 tsp chili

Tofu, pressed, drained and cut up

Tofu marinade of your choice, or try: 
2 tsp minced garlic
1/2 tsp garm masala
2 tsp lemon juice
2 T water
2 T cornstarch or potato starch
1 tsp nutritional yeast
1 T canola oil

Instructions

Press, drain, and cut up the tofu. Marinate as desired, and air-fry or bake.

Saute ginger, chili, onion, fenugreek seeds, and salt in oil. Add tomatoes, garlic, and butter and cook a few minutes. Add blended cashews or coconut milk (or both!). Add spices and mix well. Mix and bring to a boil. Add water if needed for preferred consistency. Cool. Puree in blender or with hand mixer. 

Fold in baked tofu. Simmer for a minute. Serve with rice or roti.


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