Tofu is actually bean curd and although not very Indian in origin, it has become a large part of the global diet. Tofu is a very rich source of protein, iron and calcium. It is low calorie and contains absolutely no cholesterol. Tofu is a great food source for both vegetarians and non-vegetarians alike.

Korma is characterized as a mildly spiced curry dish. It is thought to have its origins in Mughal cuisine (North Indian or Punjabi cuisine) but korma has also been adapted by the South. Punjabi kormas are often made with either yogurt or cream and usually contain nuts (cashews or almonds usually). South Indian kormas tend to be more coconut based but are equally delicious.

Traditionally, this Punjabi korma is made using paneer but I have adapted the recipe for the use of tofu. But feel free to use either tofu or paneer accordingly with your own personal preferences.


VEGETABLE TOFU KORMA

Serves 4

Ingredients:

1 block of extra firm tofu, well drained and cubed into 1.5-2 inch pieces (or you can use 2 cups of paneer cubes about 1.5-2 inches in size)
1 medium onion, thinly sliced
1/2 a green pepper, julienned
1/2 a red pepper, julienned
1 large ripe tomato, finely chopped
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 carrot, peeled and diced (small and even sized pieces)
1/2 cup of green peas (frozen is fine)
1 cup of tomato puree
1 tsp dried fenugreek leaves (kasuri methi)/optional
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric (haldi)
1 tsp red chili powder (to taste)
1 tsp garam masala
salt and pepper to taste
1/2 cup unsalted cashews or almonds (gently toasted in dry skillet)
1 tsp white poppy seeds (gently toasted in a dry skillet)
juice of 1/2 a lemon
3-4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

If you are using paneer cubes:

In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the paneer cubes until golden on all sides. Remove, drain well and set aside until needed.

OR if you are using tofu:

Make sure it is well drained and there is no moisture left otherwise the tofu cubes will not brown properly. In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the tofu cubes until golden on all sides. Remove, drain well and set aside until needed.

Using a spice grinder, grind together the cashews and poppy seeds into a fine powder. Transfer into a small bowl and add just enough oil to make a thick paste. Set aside until needed.

To the same large deep skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions and stir-fry until just lightly browned. Add the ginger and garlic. Stir fry and additional 1-2 minutes and add the spices (salt, pepper, ground cumin, ground coriander, red chili powder, garam masala and the dried fenugreek leaves). Stir fry for a few minutes until fragrant. Add the carrots, stir fry for just a minute or 2 and then add the bell peppers. Continue to stir fry for a few more minutes. Then stir in the cashew/poppy seed paste. Mix well to combine all of the ingredients. Keep stir frying for 1-2 more minutes and then add the tomato puree and green peas.

Add enough water (depending on your desired preference of how thick you like your korma) and let simmer on low uncovered for 10-12 minutes. Then add the lemon juice and paneer cubes or tofu. Gently mix to combine well and garnish with freshly chopped cilantro leaves. Serve hot with fresh naans, rotis or fragrant Basmati rice.