Shahi Mushroom + Tofu Curry

About this recipe

Shahi Mushroom and Tofu Curry is the word 'royal' made edible. Cashews soaked until plump, ground smooth with cardamom and water, create a cream without dairy, luxurious enough to justify the name. Button mushrooms halved and cooked until they release their moisture, then reabsorb the liquid, bring savoury depth. Tofu cubes folded in at the end absorb the fragrant, ginger-forward broth without breaking. This is a curry that tastes like it's been made for company, though it's simple enough for any weeknight. Cashew cream is the soul of this dish. Soaking the nuts softens them and makes them blend into silk; blending them with a pinch of cardamom and water creates something with the texture and richness of cream without any dairy at all. The cardamom, cinnamon, and cloves are whole spices added early, steeped in the sauce so their flavours diffuse gradually. The mushrooms provide umami and earthiness; tofu provides protein and a tender mouthfeel. Together they create a dish that tastes more luxurious than its ingredients suggest. The technique is straightforward. Onions and cashews are boiled briefly, then blended to a silky paste. The mushrooms cook until dry, then the ginger-garlic and spices are added. The cashew paste goes in with water and saffron, brought to a gentle bubble. The tofu, fried briefly until golden, is added at the very end and cooked gently so it absorbs the sauce without breaking. Finish with garam masala for a hint of black pepper and clove. Serve over naan or with rumali roti to soak up every drop of sauce. This is the curry you make when you want vegetarian food that's unmistakably luxurious, the kind that restaurant menus charge high prices for. It freezes beautifully and tastes even richer reheated, so it's excellent for meal prep or entertaining.