Tofu Rezala with Kesar Pulao

Instructions

1. 1

   Prepare Pastes and Tofu

   • Press the tofu block for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
   • In a small bowl, soak the cashews and poppy seeds in 1/4 cup of hot water for 15 minutes.
   • Transfer the soaked nuts and seeds with their water to a grinder and blend into a very smooth paste. Set aside.
   • In a separate bowl, whisk the room-temperature curd with salt, sugar, and white pepper powder until completely smooth and lump-free.
2. 2

   Shallow-Fry the Tofu

   • Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Carefully place the tofu cubes in a single layer and fry for 5-7 minutes, turning occasionally, until they are light golden on all sides.
   • Remove the fried tofu from the pan and set aside on a plate.
3. 3

   Temper Spices and Sauté Aromatics

   • In the same pan, add the remaining 1 tablespoon of oil. Heat it over a medium flame.
   • Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • Add the onion paste and cook for 6-8 minutes, stirring frequently. The paste should be cooked through and the raw smell gone, but it must not brown to maintain the white color of the gravy.
   • Add the ginger and garlic paste and continue to cook for another 2 minutes until fragrant.
4. 4

   Create the Creamy Base

   • Reduce the heat to the lowest setting. Add the whisked curd mixture to the pan.
   • Stir continuously and vigorously for 2-3 minutes. This is crucial to prevent the curd from splitting.
   • Once the curd is fully incorporated, add the cashew-poppy seed paste. Mix well.
   • Cook the paste for 4-5 minutes, stirring often, until it thickens and you see oil beginning to separate from the sides of the mixture.
5. 5

   Simmer and Finish the Curry

   • Pour in 1/2 cup of warm water and mix well to create a smooth, consistent gravy. Bring it to a gentle simmer.
   • Add the shallow-fried tofu cubes and the slit green chilies. Gently stir to coat the tofu in the gravy.
   • Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the tofu to absorb the rich flavors.
   • Turn off the heat. Stir in the garam masala, optional ghee, and rose water.
   • Keep the pan covered and let the Tofu Rezala rest for 5 minutes before serving to let the aromas meld.