Tofu Shahi Korma

1. 1
   prep · ~30 min

   Prepare the tofu and soak cashews.

   1.Press the 400g firm tofu block between paper towels for 15 minutes to remove excess moisture.

   2.Cut the tofu into 1-inch cubes.

   3.Soak 15 cashews in warm water for 30 minutes, then drain and set aside.

   TIPPressing the tofu helps it absorb less oil and gives a firmer texture when pan-fried.
2. 2
   fry · ~8 min

   Pan-fry the tofu until golden.

   1.Heat 2 tbsp oil in a non-stick pan over medium heat.

   2.Arrange tofu cubes in a single layer and fry until golden on all sides (6-8 minutes).

   3.Remove tofu with a slotted spoon and drain on paper towels.

   TIPDon't crowd the pan — fry in two batches if needed for even browning.
3. 3
   prep · ~5 min

   Blend cashews and whisk yogurt.

   1.Grind the soaked cashews with 3 tbsp water into a smooth, creamy paste.

   2.Whisk the 0.5 cup yogurt until completely smooth with no lumps.

   TIPBring yogurt to room temperature before adding it to the gravy — it prevents curdling.
4. 4
   temper · ~11 min

   Sauté whole spices and onions.

   1.Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat.

   2.Add 2 bay leaves, 3 cardamom pods, 1-inch cinnamon stick, and 3 cloves. Sauté until fragrant (30 seconds).

   3.Add the 2 sliced onions and cook until deep golden brown, stirring often (8-10 minutes).

   TIPDon't rush the onions — deep browning builds the rich, sweet base of the korma.
5. 5
   saute · ~3 min

   Build the spicy-ginger paste base.

   1.Add 2 tsp ginger paste and 2 tsp garlic paste to the pan.

   2.Sauté until the raw smell disappears and paste turns lightly golden (1-2 minutes).

   3.Add 1 pinch turmeric, 1 tsp coriander powder, 1 pinch red chili powder, and 0.5 tsp salt. Stir for 30 seconds.

   TIPLower the heat if the spices stick to the pan — add a splash of water to deglaze.
6. 6
   simmer · ~10 min

   Incorporate the yogurt and cashew paste for a smooth gravy.

   1.Take the pan off the heat and let it cool for 1 minute.

   2.Slowly stir in the whisked yogurt, a little at a time, mixing continuously to prevent splitting.

   3.Add the cashew paste and mix well. Return the pan to low heat.

   4.Add 1 cup water and stir until the gravy is silky and well-combined. Bring to a gentle simmer.

   TIPAlways add yogurt off the heat, then cook on low — high heat will split the gravy.
7. 7
   simmer · ~10 min

   Add the fried tofu and finish the korma.

   1.Gently slide the fried tofu cubes into the simmering gravy. Stir carefully to avoid breaking them.

   2.Add 0.5 tsp sugar and simmer uncovered for 8-10 minutes until the gravy thickens and coats the tofu.

   3.Sprinkle 1 pinch garam masala and 1 tsp crushed kasuri methi. Stir gently and turn off the heat.

   TIPLet the dish rest covered for 5 minutes after cooking — the flavors meld beautifully.
8. 8
   garnish · ~1 min

   Garnish and serve.

   1.Transfer the Tofu Shahi Korma to a serving bowl.

   2.Garnish with 2 tbsp chopped coriander leaves and slivered blanched almonds.

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