Ingredients

450g

tofu, patted dry and cut into cubes

red bell peppers, sliced

For the sauce

1 tbsp

butter, dairy free spread, ghee or oil

1 tsp

cumin seeds

1 tsp

yellow mustard seeds

1 tsp

garlic powder

cinnamon stick

green cardamom pods, cracked

bay leaf

red chillies slit lengthways (use 1 if you prefer mild heat)

1/4 tsp

ground turmeric

red/white onions cut into wedges

large garlic cloves, crushed

2cm piece

ginger grated

1/8 tsp

ground coriander

medium/small tomatoes, cut into wedges

1 1/2 tsp

sea salt

250ml + 150ml extra

water

For the tempering

1 tbsp

butter, dairy free spread, ghee or oil

2.5cm piece

ginger, julienned

2 tsp

Kashmiri chilli powder

80ml

natural yoghurt, dairy free yoghurt or cream, plus extra for garnishing

green cardamom pods seeds finely ground

A sprinkling

nigella seeds, for garnish (optional)

2 tbsp

fresh coriander leaves, chopped

"Shahi tofu is a right royal affair. Expect aromas like curry powder and cardamom and copious amounts of cream. Khoya (milk solids) may even be added in some varieties as well. Fewer tomatoes than its other counterpart curries — the sauce is often more yellowish than orange. Some preparations can also be white in colour! Our version uses tofu instead of the classic paneer and we use natural yoghurt instead of cream for a lighter touch." Niki, from Nikibakes

Many thanks to Nikibakes for the delicious recipe.

Method

Heat 1 tbsp of butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, cinnamon, green cardamom, mustard seeds and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, tomatoes, turmeric, sea salt and all other ground spices and 250ml of water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf and cinnamon stick and discard.
Blend the mixture until completely smooth and creamy. Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
In the same pan, heat up the other tablespoon of butter, dairy free spread, ghee or oil until melted and bubbling. Add the ginger, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the tofu cubes and sliced bell peppers gently. Cover and cook over a medium heat for 5 minutes.
Switch the heat off, taste for seasoning and stir in the yoghurt/cream and ground cardamom.
Serve hot, garnished with optional scattering of nigella seeds, chilli powder, chopped coriander leaves and a generous drizzle of cream/yoghurt. Best served hot.