Shahi Tofu with Kulcha

Instructions

1. 1

   Pan-Fry the Tofu

   • Heat 2 tablespoons of oil in a wide, non-stick pan over medium-high heat.
   • Carefully place the pressed and cubed tofu in a single layer. Do not overcrowd the pan.
   • Fry for 6-8 minutes, turning the cubes every 2 minutes, until they are golden brown and crisp on all sides.
   • Remove the tofu from the pan with a slotted spoon and set aside on a plate.
2. 2

   Prepare the Gravy Base

   • In the same pan, add the remaining 1 tablespoon of oil and heat over medium flame.
   • Add the whole spices: green cardamom pods, cinnamon stick, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the chopped onions and sauté for 5-6 minutes until they turn soft and translucent.
   • Stir in the ginger garlic paste and cook for 1 minute until its raw aroma disappears.
   • Add the chopped tomatoes, drained soaked cashews, and 1/2 teaspoon of salt. Mix well.
   • Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
   • Turn off the heat and allow the mixture to cool down completely for about 10-15 minutes.
3. 3

   Blend and Strain the Gravy

   • Transfer the cooled onion-tomato mixture to a high-speed blender. Remove the cinnamon stick and cloves if you prefer a milder spice flavor.
   • Add 1/2 cup of water and blend for 2-3 minutes until you achieve a completely smooth, velvety paste.
   • For a truly 'shahi' (royal) texture, place a fine-mesh sieve over the pan and strain the blended paste, using a spatula to press all the liquid through. Discard any fibrous solids left in the sieve.
4. 4

   Cook and Finish the Curry

   • Place the pan with the strained gravy back on the stove over medium-low heat.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well and cook for 3-4 minutes, until the paste thickens and you see oil shimmering on the surface.
   • Pour in the remaining 1/2 cup of water (or more for a thinner consistency), the remaining salt, and the sugar. Stir to combine and bring to a gentle simmer.
   • Add the pan-fried tofu cubes and garam masala. Crush the kasuri methi between your palms and sprinkle it in. Stir gently to coat the tofu.
   • Reduce the heat to low. Stir in the coconut cream. Let it simmer very gently for just 2-3 minutes to allow flavors to meld. Do not let it come to a rolling boil.
   • Turn off the heat, garnish with fresh coriander leaves, and serve hot.