Tofu Shahi Korma
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
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Tofu and Onion-Cashew Paste
- b.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.
- c.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.
- d.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
Step 2
- a.Build the Korma Gravy
- b.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.
- c.Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
- d.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.
- e.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
Step 3
- a.Simmer and Finish the Curry
- b.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.
- c.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.
- d.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.
- e.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
Step 4
- a.Garnish and Serve
- b.Let the curry rest for 5 minutes for the flavors to meld. Garnish with freshly chopped coriander leaves.
- c.Serve hot with naan, roti, or fragrant basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is non-negotiable. It removes excess water, preventing a spongy texture and allowing it to brown nicely and absorb the gravy.
- 2For the smoothest gravy, use a high-speed blender. If your blender is not very powerful, you can strain the paste through a fine-mesh sieve.
- 3The secret to a white korma is boiling the onions instead of frying them and using white pepper instead of black pepper.
- 4Always add coconut milk on low to medium heat and avoid boiling it vigorously, as this can cause it to split or curdle.
- 5The korma will thicken as it cools. When reheating, you may need to add a splash of warm water to reach your desired consistency.
Adapt it for your goals.
Protein Swap
Replace tofu with paneer (for a vegetarian version), chickpeas, or a medley of vegetables like cauliflower, carrots, and green beans. Adjust cooking times accordingly.
Nut Free VersionNut-Free Version
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.
Richer GravyRicher Gravy
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.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
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.
Supports Heart Health
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.
Rich in Anti-Inflammatory Spices
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.
Frequently asked questions
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.