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Tofu Korma

Dive into the culinary history of India with Tofu Korma, a recipe that embodies the very essence of Mughlai cuisine, known for its refinement and richness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine Indian
Servings 2 servings

Ingredients
  

For the Tofu:

  • 400 g firm tofu pressed and cubed
  • 2 tablespoons vegetable oil
  • 2 teaspoons garam masala

For the Korma Sauce:

  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 piece of ginger 2cm, grated
  • 100 g cashew nuts
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder (adjust to taste)
  • 1 can 400ml coconut cream
  • 1 tablespoon tomato concentrate
  • 3 tablespoons of almond powder (or 1 tablespoon of almond or cashew paste)
  • 1 tablespoon sugar (adjust to taste)
  • Salt to taste

To Garnish:

  • Chopped fresh coriander
  • Roasted cashew nuts (optional)

Instructions
 

Preparing the Tofu:

  • In a bowl, mix tofu cubes with garam masala.
  • Heat oil in a pan and brown the tofu cubes on all sides. Set aside.

Preparing the Cashew Nuts:

  • In a dry pan, toast the cashews to enhance their flavor. To do this, heat a dry pan over medium heat and add the cashews. Cook them for about 3 to 5 minutes, making sure to stir frequently. The cashews are ready when they turn slightly golden and release a rich, nutty aroma. Set aside.
  • Keep some of the toasted cashews aside and use them to garnish the dish just before serving to preserve their crunchiness.

Preparing the Korma Sauce:

  • In the same pan, add 1 tablespoon of oil and sauté the onion, garlic, and ginger until soft and fragrant.
  • Add cumin, coriander, turmeric, and chili powder. Sauté for a minute to release the aromas.
  • Stir in coconut cream, tomato concentrate, almond powder (or almond or cashew paste), sugar, and salt. Mix well and simmer for about 10 minutes over medium heat until the sauce thickens slightly. If the sauce is too thick, add a little water to achieve the desired consistency.

Finishing:

  • Add the browned tofu cubes to the sauce and gently mix to coat.
  • Incorporate the roasted cashew nuts into the sauce, reserving some for garnishing.
  • Simmer everything for about 5 minutes to allow the tofu to absorb the flavors of the sauce.

Serving:

  • Serve hot, garnished with fresh coriander and roasted cashew nuts, accompanied by basmati rice or naans.
Keyword Tofu, Traditional food
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A recipe proposed by Maison Marmite