Tofu Korma
Creamy, mildly spiced tofu simmered in a rich cashew-yogurt gravy. This plant-based take on the classic Mughlai korma delivers all the luxurious flavor with tender tofu cubes, aromatic whole spices, and a silky-smooth sauce. Perfect for a comforting weeknight dinner.
For 4 servings
- prep
Press and cube the tofu.
Wrap the firm tofu block in a clean kitchen towel and place a light weight on top for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
TIPPressing tofu helps it absorb the curry flavors better and improves the texture. - fry · ~5 min
Shallow fry the tofu cubes.
1.Heat 2 tbsp oil in a pan over medium flame.2.Add tofu cubes in a single layer and lightly brown on all sides (4-5 min).3.Remove tofu to a plate lined with paper towels and set aside.TIPKeep the heat at medium — high heat dries the tofu out before it browns. - prep · ~2 min
Make the cashew-yogurt paste.
1.Drain the soaked cashews and add to a blender jar.2.Add the whisked yogurt to the blender.3.Blend until completely smooth and creamy. Set aside. - saute · ~11 min
Build the aromatic base.
1.Heat 1 tbsp ghee in the same pan over medium flame.2.Add green cardamom, cloves, and cinnamon stick. Sauté until fragrant (30 sec).3.Add sliced onions and cook until deep golden brown (8-10 min).4.Add minced ginger, garlic, and green chili. Cook until the raw smell disappears (1 min).TIPDeep browning the onions builds the authentic korma flavor — don't rush this step. - saute · ~7 min
Cook the tomato and spices.
1.Add chopped tomatoes and cook until soft and mushy (4-5 min).2.Add coriander powder, turmeric powder, red chili powder, and salt.3.Stir continuously until oil starts to separate from the masala (2 min). - simmer · ~5 min
Simmer the korma gravy.
1.Lower the flame to the lowest setting.2.Add the cashew-yogurt paste and stir immediately to prevent curdling.3.Add water and mix well.4.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.TIPAlways lower the flame before adding yogurt to prevent it from splitting. - simmer · ~7 min
Add tofu and finish cooking.
1.Gently slide the fried tofu cubes into the simmering gravy.2.Cover and simmer on low heat for 5-7 minutes so the tofu absorbs the flavors.3.Sprinkle garam masala on top and stir gently. - garnish
Garnish with chopped coriander leaves and serve hot.
Transfer to a serving bowl, scatter fresh coriander leaves over the top. Serve with steamed rice or flatbread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to improve texture and absorbency.
- 2Shallow-fry tofu over medium heat to prevent drying before browning.
- 3Soak cashews in hot water for a full 20 minutes for a silky-smooth paste.
- 4Brown onions deeply (8-10 minutes) to develop authentic korma flavor.
- 5Lower the flame before stirring in yogurt paste to prevent curdling.
- 6Let tofu simmer covered for 5-7 minutes so it absorbs the gravy.
- 7Use room-temperature yogurt — cold yogurt can cause the sauce to split.
Adapt it for your goals.
Vegan
Replace yogurt with an equal amount of canned coconut cream or thick cashew cream (blend soaked cashews with water). Use coconut oil or neutral oil instead of ghee. The sauce stays creamy and rich without any dairy.
low oilLow-oil
Skip shallow-frying the tofu; instead, bake cubed tofu at 200°C (400°F) for 15-20 minutes until lightly golden. Reduce ghee to 1 tsp and use water or vegetable broth for sautéing. The flavor remains full, with much less fat.
high proteinHigh-protein
Replace half the tofu with boiled chickpeas or chana (1 cup) for extra fiber and protein. Add a handful of spinach at the end for nutrients. The korma base works perfectly with both.
nut freeNut-free
Substitute cashews with 1/4 cup of sunflower seeds or 2 tablespoons of poppy seeds (soaked and ground). The gravy will be slightly less rich but still creamy and delicious.
extra spicyExtra-spicy
Increase green chili to 2 and add 1/2 teaspoon of Kashmiri red chili powder for heat and color. Serve with a dollop of cooling yogurt to balance the spice.
Why this is on our healthy list.
High in Plant Protein
Firm tofu provides a complete source of plant-based protein, essential for muscle repair and satiety.
Rich in Healthy Fats
Cashews and ghee offer heart-friendly monounsaturated fats and fat-soluble vitamins that aid absorption of turmeric and other spices.
Packed with Antioxidants
Turmeric, cardamom, cloves, and cinnamon are rich in anti-inflammatory compounds that support overall wellness.
Gut-Friendly Probiotics
Yogurt provides live cultures that promote digestive health and balance the gut microbiome.
Low Glycemic Impact
With no added sugar and a base of tofu and nuts, this dish helps maintain stable blood sugar levels.
Frequently asked questions
Silken tofu is too soft for shallow-frying and will fall apart in the gravy. Stick with firm or extra-firm tofu for the best texture.
