Tofu Shahi Korma
Silky tofu cubes simmered in a rich, aromatic Mughlai-style gravy made with cashews, yogurt, and warm spices. This vegetarian take on the royal Shahi Korma is creamy, mildly spiced, and utterly luxurious — perfect for dinner parties or special family meals.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 15 minutes to remove excess water and improve texture when frying.
- 2Soak cashews in warm water for a full 30 minutes to achieve a silky-smooth paste.
- 3Brown the onions deeply until golden — this builds the rich, sweet base of the korma.
- 4Always add yogurt off the heat and stir continuously to prevent it from curdling in the gravy.
- 5Let the finished korma rest covered for 5 minutes before serving so the flavors meld.
- 6Crush kasuri methi between your palms before adding to release its full aroma.
Adapt it for your goals.
Vegan
Replace yogurt with thick coconut cream or cashew cream, and use coconut oil instead of ghee. Perfect for a fully plant-based, dairy-free version that stays creamy.
high proteinHigh-protein
Add a handful of boiled chickpeas or paneer cubes along with the tofu for extra protein. Great for a heartier meal post-workout.
nut freeNut-free
Skip cashew paste and use a smooth paste of sunflower seeds or white poppy seeds (khus khus) instead. Ideal for those with nut allergies.
jainJain
Replace onion and garlic with asafoetida (hing) and use a white gravy made from cashew and milk (or plant milk). Suitable for Jain dietary restrictions.
low oilLow-oil
Skip the pan-frying step and add the raw tofu cubes directly to the gravy. Omit ghee by cooking the whole spices and onions in a non-stick pan with a splash of water. A lighter, yet still flavorful option.
Why this is on our healthy list.
High in Plant-Based Protein
Firm tofu provides a complete plant protein source, making this korma a satisfying option for vegetarians and vegans.
Rich in Heart-Healthy Fats
Cashews, almonds, and ghee contribute monounsaturated fats and vitamin E, supporting cardiovascular health when consumed in moderation.
Good Source of Calcium and Iron
Tofu and yogurt offer calcium for strong bones, while tofu also provides iron for energy metabolism.
Digestive-Friendly Spices
Cinnamon, cardamom, cloves, and ginger in the gravy aid digestion and have anti-inflammatory properties.
Low in Added Sugar
Only a small pinch of sugar is used to balance flavors, making this dish naturally low in refined sweeteners.
Frequently asked questions
No, silken tofu is too soft and will break apart in the gravy. Use extra-firm or firm tofu for best results.
