Vegan Shahi “Paneer” शाही पनीर

Returning to work after a week+ off is difficult.  In preparation for the week, I made a flavor-packed lunch I’d look forward to all morning.  And with rest and relaxation on my side, I wouldn’t mind a complicated recipe like Vegan Richa‘s Shahi “Paneer.”

The traditional dish is built around an onion cream sauce, but her vegan version uses cashews, almonds, and pepitas. Boiled with a ton of onion, a jalapeño, garlic, and ginger root then pureéd, this thick and creamy base hits the skillet with some dry roasted bay leaves, cinnamon, cloves, cardamom and cumin seed.

This spiced and baked tofu would be in place of the usual paneer, an Indian cheese. The fresh tofu cubes were tossed with Garam Masala, turmeric, garlic powder and cornstarch and baked at 400 degrees. 

I added sweet potato and a bunch of broccolini and some additional almond milk once the onion pureé and roasted spices with combined with more Garam Masala and turmeric, ground coriander, cayenne, some lemon juice and salt.  I left out the saffron threads, so I suppose that it is as “royal” it could be.  But jeez, it was absolutely delicious still… so much flavor!  A handful of cilantro and it was ready for packing away with some cooked millet, sauteed kale and a dollop of mango chutney.  Monday, here I come!