Shahi Tofu Curry+ Homemade Shahi Tofu Spice Mix

Ingredients

Shahi Masala Spice Mix:
• Cloves-3
• Star Anise-1
• Nutmeg shavings-1/8 tsp
• Green Cardamom pods-2
• Black Cardamom pod-1
• Black pepper-1 tsp
• Dry red chili-4
• Coriander seeds-1 Tbsp
• Cumin seeds-1 tsp
• Onion flakes-1 Tbsp
• Garlic flakes-1 Tbsp

Shahi Tofu:
• Organic Tofu-350 gms-cubed
• Onion-1 large-cubed
• Tomato-2 roma-cubed
• Ginger-an inch piece
• Garlic-8 pods
• Cashew Cream: Cashews-1/3 cup-soaked in very hot water-and blended as cream with 1/2 cup water
• Dried Methi flakes-2 pinches (AKA Kasoori Methi)
• Shahi Paneer Masala-1.5 Tbsp (Homemade Spice Mix-Recipe included)
• Ground Chili Powder-1 tsp (/More-watch out cos Shahi Paneer spice mix is spicy)
• Turmeric-1/2 tsp

Instructions

Shahi Masala Spice Mix:
• In a pan, dry fry all the ingredients given under the ingredients and add them to a spice mill and make a very very fine powder. The above makes about 4 Tbsp of the spice mix.

Prep Tofu: How to make Tofu soft and taste like paneer:
• Lot of people I know, dislike tofu because it doesn’t taste like paneer (Indian cottage cheese). Here is a way, to get around it. Bring water(1.5 cups) to rolling boil and add with salt(1 tsp). Keep the hot water aside.
• Wash tofu well, drain as much as water you can with kitchen paper rolls.
• Cube and fry them (around 20 cubes a time with a tsp of oil, until they turn light brown, keep tossing until all sides are roasted)
• Add the cubes to the hot water and repeat for the rest of the cubes as well.
• This enables tofu to stay soft until you drop them in a curry

Shahi Tofu Curry:
• To the pan, add 1 Tbsp of oil, once hot-add onions in, until translucent and add tomatoes in.
• Add turmeric, ground chili powder and shahi masala spice mix, salt add 1/2 cup water , cover with a lid and let it cook for 5-8 mins.
• Open and cook until the spices are cooked well and the curry devoid of moisture.
• Transfer to a plate and let it cool down for 15 mins. Blend into a puree in a high-speed blender.
• Now, back it goes into a pan, let it start to boil again, add cashew cream in, stir and add kasoori methi aka dried methi flakes (Take couple of pinches onto your left palm, rub it with your right thumb, releases amazing flavors), some salt, cover and cook until it starts to get creamy.
• Add tofu and coriander leaves in, turn off the heat, cover and let the curry sit for 15-20 mins

https://yesiamvegan.com/2014/08/12/shahi-tofu/