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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.
For 4 servings
Prepare Tofu and Onion-Cashew Paste
Build the Korma Gravy
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 438.38 calories per serving with 12.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Garnish and Serve
Replace tofu with paneer (for a vegetarian version), chickpeas, or a medley of vegetables like cauliflower, carrots, and green beans. Adjust cooking times accordingly.
For a nut-free korma, substitute the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
For an even more decadent gravy, substitute half of the coconut milk with full-fat coconut cream or a vegan cooking cream. Stir it in at the very end, just before serving.
Tofu is a complete protein, containing all nine essential amino acids. It's crucial for muscle repair, immune function, and overall body maintenance, making this dish a great choice for vegans and vegetarians.
The monounsaturated fats from cashews and the medium-chain triglycerides (MCTs) in coconut milk can contribute to better heart health by helping to manage cholesterol levels when consumed as part of a balanced diet.
Spices like turmeric, ginger, cloves, and cinnamon are packed with antioxidants and have anti-inflammatory properties that can help combat oxidative stress in the body.
Yes, it can be a healthy dish. Tofu provides excellent plant-based protein, and cashews offer healthy monounsaturated fats. It's rich but made with whole-food ingredients. To make it healthier, you can reduce the amount of oil used.
One serving of this Tofu Shahi Korma contains approximately 450-500 calories. The exact number can vary based on the fat content of your coconut milk and the amount of oil used.
Absolutely! Korma often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
A few things can affect the color. Over-browning the onion-cashew paste, using too much turmeric, or using dark-colored spices like black pepper can result in a less-white gravy. Stick to boiling the onions and using white pepper for the classic color.
This recipe is very versatile. You can use paneer for a classic vegetarian version, or make it with chickpeas, seitan, or mixed vegetables like potatoes, carrots, peas, and cauliflower for a vegetable korma.
Yes, this recipe is naturally gluten-free as all the ingredients used do not contain gluten. Always ensure your packaged spices, like garam masala, are certified gluten-free if you have a severe intolerance.