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Shahi ‘Paneer’


  • 250 g extra firm tofu, cut into cubes
  • 2 tbsp poppy seeds (khuskhus), soaked in water for 1 hour
  • 2 tbsp watermelon seeds (magaz), soaked in water for 1 hour
  • 1 medium-sized onion, grated
  • 1 cup vegan curd, beaten
  • ½ tsp garam masala powder
  • ½ tsp red chilli powder (optional)
  • 1 tsp unrefined salt
  • 1 tsp cashew butter, mixed with water to a creamy consistency (optional)
  • 1 cup water
  • 1 tbsp finely chopped fresh coriander leaves, for the garnish


Drain and rinse and grind the soaked khuskhus and watermelon seeds to a fine paste with about 2-3 tbsp water. In a hot pan, cook the grated onion until translucent. Add poppy and watermelon seed paste and cook for 2 minutes.

Gradually add the curd and mix well. Bring to a boil. Add garam masala powder, red chilli powder, salt, diluted cashew butter (if using) and mix well. Cook for 2-3 minutes. Add tofu and 1 cup water and let it cook until the tofu softens and the gravy thickens. Garnish with coriander leaves before serving.

Serves 4 – 6


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