A vegan delight, this Tofu Korma features pan-seared tofu simmered in a luxuriously creamy and aromatic gravy. Made from a blend of cashews, coconut milk, and fragrant North Indian spices, this mildly spiced curry is a perfect centerpiece for a comforting meal, best enjoyed with warm naan or fluffy basmati rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
435cal
13gprotein
19gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed well and cut into 1-inch cubes)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Creamy, protein-packed tofu korma with soft, saffron-infused sheermal. A perfectly spiced, soul-satisfying dinner.
This awadhi dish is perfect for dinner. With 834.31 calories and 20.799999999999997g of protein per serving, it's a nutritious choice for your meal plan.
36gfat
1 inch Cinnamon Stick
3 pcs Green Cardamom Pods (Slightly crushed)
4 pcs Cloves
1.5 tsp Coriander Powder
0.5 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Full-Fat Coconut Milk (Canned is preferred for creaminess)
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.75 cup Water (Divided, for grinding and gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tofu and Cashews
Place the raw cashews in a bowl and cover with 1/2 cup of hot water. Let them soak for at least 20-30 minutes to soften.
While the cashews soak, press the block of tofu for 15-20 minutes to remove as much water as possible. A tofu press is ideal, but you can also wrap it in paper towels and place a heavy object on top.
Once pressed, cut the tofu into 1-inch cubes.
2
Pan-Fry the Tofu
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or pan over medium-high heat.
Carefully add the tofu cubes in a single layer. Pan-fry for 6-8 minutes, turning occasionally, until all sides are golden brown and slightly crisp. Remove the tofu from the pan and set aside.
3
Create the Korma Paste
Drain the soaked cashews. In a high-speed blender, combine the drained cashews, chopped onion, chopped tomatoes, ginger-garlic paste, and green chili.
Add about 1/4 cup of water to the blender.
Blend until you have a completely smooth, creamy paste. Scrape down the sides as needed to ensure there are no lumps.
4
Cook the Gravy Base
In the same pan used for the tofu, heat the remaining 2 tablespoons of oil over medium heat.
Add the bay leaf, cinnamon stick, slightly crushed green cardamom pods, and cloves. Sauté for 30-45 seconds until they become fragrant.
Carefully pour the blended korma paste into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens slightly in color, and starts to release oil from the sides.
Add the coriander powder, turmeric powder, and salt. Stir well and cook for another minute until the raw smell of the spices disappears.
5
Simmer and Finish the Korma
Reduce the heat to low. Slowly pour in the coconut milk and the remaining 1/2 cup of water, whisking continuously to create a smooth gravy.
Bring the gravy to a gentle simmer. Do not let it boil rapidly, as this can cause the coconut milk to split.
Gently add the pan-fried tofu cubes to the gravy. Stir in the garam masala and optional sugar.
Crush the kasuri methi between your palms and sprinkle it over the curry. Stir gently to combine.
Cover and let it simmer on low heat for 5-7 minutes, allowing the tofu to absorb the flavors.
Garnish with fresh coriander leaves and serve hot.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
