A vegan twist on a royal Mughlai classic. Tender pan-fried tofu cubes are simmered in a rich, creamy, and fragrant white gravy made from cashews, coconut, and mild spices. A truly decadent curry.
Prep20 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving
448cal
14gprotein
18gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 20 minutes and cut into 1-inch cubes)
0.25 cup Cashews (Soaked in hot water for 30 minutes, then drained)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy Tofu Shahi Korma with aromatic Jeera Rice. A protein-packed, soul-satisfying dinner for you!
This mughlai dish is perfect for dinner. With 768.0899999999999 calories and 19.71g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
1.5 tsp
Coriander Powder
0.25 tsp Turmeric Powder (Use sparingly to maintain white color)
0.5 tsp White Pepper Powder (Can substitute with black pepper powder)
1 cup Full-Fat Coconut Milk (Well-shaken)
1 cup Water (Plus more for blending and adjusting consistency)
1 tsp Sugar (Balances the flavors)
1.25 tsp Salt (Adjust to taste)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 tsp Kewra Water (Optional, for authentic Mughlai aroma)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tofu and Onion-Cashew Paste
Heat 2 tbsp of oil in a wide pan or skillet over medium heat. Gently place the pressed tofu cubes in a single layer and pan-fry for 7-9 minutes, turning occasionally, until they are light golden on all sides. Remove from the pan and set aside.
While the tofu is frying, place the chopped onions in a small saucepan with 1 cup of water. Bring to a boil and cook for 8-10 minutes until the onions are soft, translucent, and have lost their raw pungency. Drain thoroughly.
In a high-speed blender, combine the drained boiled onions and the drained soaked cashews. Blend until you have an exceptionally smooth, creamy paste. Add 2-3 tablespoons of water if needed to facilitate blending.
2
Build the Korma Gravy
In the same pan used for the tofu, heat the remaining 2 tbsp of oil over medium heat. Add the bay leaf, crushed green cardamoms, cloves, and cinnamon stick. Sauté for about 45 seconds until the spices become fragrant.
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
Add the prepared onion-cashew paste to the pan. Cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The paste is ready when it thickens, darkens slightly, and starts to release oil from the sides.
Reduce the heat to low. Add the coriander powder, turmeric powder, and white pepper powder. Stir and cook for another minute until the spices are aromatic.
3
Simmer and Finish the Curry
While stirring continuously, slowly pour in the coconut milk, followed by 1 cup of water. Whisk well to ensure there are no lumps. Add the salt and sugar, and mix.
Increase the heat to medium and bring the gravy to a gentle simmer. Do not let it come to a rolling boil. Once simmering, add the pan-fried tofu cubes.
Cover the pan and reduce the heat to low. Let the curry simmer gently for 7-10 minutes. This allows the tofu to absorb the rich flavors of the gravy.
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala and the optional kewra water. Stir gently to combine.
4
Garnish and Serve
Let the curry rest for 5 minutes for the flavors to meld. Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or fragrant basmati rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
