indianMediumvegetariangluten freelow carb

Shahi Tofu

Name: Shahi Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g tofu (firm, pressed and cubed); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 12 pcs cashews (soaked in warm water for 15 minutes); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed between palms); 2 tbsp fresh cream; 0.25 cup milk; 1 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

9/10

Soft tofu cubes in a rich, mildly spiced gravy made with onion, tomato, cashews, and a little cream. It has the royal feel of a shahi curry but stays light enough to pair easily with roti, naan, or jeera rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

228 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the tofu and soak the cashews.
1.Press the tofu gently to remove extra moisture, then cut it into medium cubes.
2.Soak the cashews in warm water for 15 minutes.
3.Slice the onion, chop the tomato, and roughly chop the ginger.
TIPPressed tofu holds its shape better in the gravy.
saute · ~4 min
Lightly cook the tofu.
Heat 1 tbsp oil in a pan over medium heat. Add the tofu cubes and cook for 3 to 4 minutes, turning gently, until lightly golden on a few sides. Remove to a plate.
saute · ~13 min
Cook the base for the gravy.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon. Cook for 30 seconds until fragrant.
3.Add onion and cook until soft and light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili. Cook for 1 minute.
5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
TIPKeep the heat medium so the whole spices release flavor without burning.
mix · ~5 min
Blend the shahi gravy.
Turn off the heat and let the onion-tomato mixture cool slightly. Transfer it to a blender with the soaked cashews and blend to a smooth paste.
saute · ~4 min
Cook the spice paste.
Return the blended paste to the pan over low to medium heat. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 3 to 4 minutes, stirring often, until the masala thickens slightly.
simmer · ~8 min
Finish the curry.
1.Pour in the water and milk, then stir well to loosen the gravy.
2.Bring the curry to a gentle simmer for 4 to 5 minutes.
3.Add the tofu cubes and crushed kasuri methi.
4.Simmer for 3 more minutes so the tofu absorbs the flavor.
5.Stir in the fresh cream and switch off the heat.
TIPDo not boil hard after adding cream or the gravy can lose its silky texture.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly golden tofu is enough here; over-frying can make it chewy instead of soft in the gravy.
2
Cool the onion-tomato mixture slightly before blending so the cashew gravy turns smooth and safe to blend.
3
If the gravy looks grainy after blending, pass it through a sieve for a more restaurant-style shahi texture.
4
Cook the blended masala until it thickens and smells rounded, or the curry can taste raw and oniony.
5
Add kasuri methi at the end after crushing it between your palms to release its aroma fully.
6
Keep the final simmer very gentle once milk and cream go in, so the gravy stays silky and doesn't split.
7
This curry tastes even better after 30 minutes of resting, when the tofu absorbs the mild shahi spices.