Shifa Score

750

Shahi Tofu Kofta

Tofu spheres in spiced cream.
180

Calories

(kcal)
50

Glycemic

Index
9

Protein

(gms)
3

Fiber

(gms)

Classification

ENTREE

(286)

VEG

(464)

CHINESE

(27)

2.5k
1m
5.1k
1.9k

Description

Shahi Tofu Kofta elevates tofu to regal heights, blending it with aromatic spices and forming delicate dumplings. These are simmered in a rich, creamy sauce infused with fragrant spices, reflecting Indian culinary elegance. The dish offers a delightful texture contrast between soft koftas and luscious gravy, creating a truly memorable experience.

Recipe

Ingredients:

Tofu

250

Grams

Potato (boiled and mashed)

1

Medium

Paneer

100

Grams

Green chili finely chopped

1

Ginger grated

1

Teaspoon

Coriander leaves chopped

2

Tablespoons

Salt

0

To taste

Cornflour

2

Tablespoons

Oil

0

For frying

Onion

1

Large

Tomato puree

1

Cup

Cashew nuts soaked and blended

1012

Cream

2

Tablespoons

Cumin seeds

1

Teaspoon

Turmeric powder

1

Teaspoon

Red chili powder

1

Teaspoon

Garam masala

1

Teaspoon

Coriander powder

1

Teaspoon

Kasuri methi

1

Teaspoon

Sugar

1

Teaspoon

Water

0

As needed

Preparation steps:

1. In a bowl, crumble 300g of firm tofu. Add 2 tbsp cornstarch, 1 tsp garam masala, 1 tsp ground cumin, ½ tsp salt, and 2 tbsp chopped cilantro. Mix well and shape into small balls.
2. Heat 3 tbsp oil in a pan over medium heat. Fry the tofu balls until golden brown. Remove and set aside.
3. In the same pan, add 2 tbsp oil. 1 finely chopped onion until golden. Add 1 tbsp ginger-garlic paste, 1 tsp cumin seeds, and 2 chopped green chilies. Cook for 2 minutes.
4. Add 2 chopped tomatoes and ½ cup cashew nuts. Cook until tomatoes soften. Blend the mixture into a smooth paste.
5. Return paste to the pan. Add 1 tsp turmeric, 1 tbsp coriander powder, and salt to taste. Stir in 1 cup water and simmer for 10 minutes.
6. Add ½ cup cream and gently place koftas in the sauce. Simmer for 5 minutes. Garnish with fresh cilantro. Serve warm.
Shahi Tofu Kofta

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