Pahadi Curry (North Indian Mountain Tofu Cardamom Pepper Curry

Pahadi curry — crispy tofu in a flavorful cardamom pepper onion curry sauce — is an incredible, one-pan meal! It’s primarily based on an North Indian mountain delicacies curry that’s normally made with meat. However tofu or different vegan meat substitutes are simply as scrumptious on this deeply-seasoned sauce. 1 Pan 40 minutes, gluten-free recipe. Choices for Soyfree Nutfree

It is a hearty mutton (meat) recipe that I’ve tailored from Pahadi delicacies and transformed to a vegan curry. Pahadi means mountains, and the mountainous areas in India have their very own delicacies. There are lots of states within the area and this mountain delicacies varies primarily based on the state and metropolis cuisines.

Lots of the recipes from the delicacies use plenty of complete spices within the sauce. Like all of my different vegan Indian recipes, even you don’t have all the complete spices, you may nonetheless make the recipe. It would nonetheless have sufficient taste total, however you positively ought to strive it with the listed spices not less than as soon as. 

I usually additionally use these spices, just like the Kashmiri chili powder and black cardamom, in different recipes, so should you get a bag, you’re going to maintain utilizing them. 

Get them from the Indian retailer, as a result of you will get a smaller amount for less expensive than on-line. You can even order from Indian shops on-line, as a result of they usually ship, as properly. 

You’ll be able to bake or pan-fry the tofu for this recipe. I’m pan frying within the video, however the recipe consists of baking directions, as properly. You can even use different proteins like pumpkin seed tofu, seitan, tempeh, soycurls or chickpeas/beans! Come together with me on this journey to check out the varied regional Indian cuisines, made simpler!

Why You’ll Love Pahadi Tofu Curry

• wealthy, flavorful, tomato-yogurt curry sauce with plenty of complete and floor spices
• tender, toothsome tofu items
• one-pan meal
• Indian regional delicacies recipe
• solely 40 minutes to make it

Extra Indian Curry Recipes

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Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)

Pahadi curry — crispy tofu in a flavorful cardamom pepper onion curry sauce — is an incredible, one-pan meal! Vegan model of a deeply seasoned North Indian mountain delicacies Pahadi mutton. 1 Pan 40 minutes, gluten-free recipe. Choices for Soyfree Nutfree

Prep Time15 minutes minutes

Prepare dinner Time25 minutes minutes

Complete Time40 minutes minutes

Course: biscuits, Principal, Principal Course

Delicacies: Indian

Key phrase: pahadi curry

Servings: 4

Energy: 211kcal

Writer: Vegan Richa

Substances

For the tofu “mutton”

• 14 ounces (396.89 g) agency or additional agency tofu pressed for not less than quarter-hour and torn into chew dimension, 1” items
• 1 tablespoon ginger-garlic paste or use 2 cloves of garlic, minced, and ½” of ginger, minced
• 1 tablespoon non-dairy yogurt or non dairy cream
• ½ teaspoon Kashmiri chili powder
• ½ teaspoon salt
• 1 tablespoon cornstarch or tapioca starch

For the sauce

• 2 teaspoons oil divided
• 2 black cardamom pods damaged or opened up barely
• 8 black peppercorns
• 2 complete cloves
• 1 ½ cup (240 g) sliced crimson onion
• ½ teaspoon salt divided, or extra, as wanted
• 2 tablespoons ginger-garlic paste or use 6 cloves garlic minced and 1 inch ginger minced
• 1 teaspoon garam masala
• ½ teaspoon Kashmiri chili powder
• 1 tablespoon tomato paste or tomato ketchup
• ¼ cup (59.15 g) almond flour
• ¼ cup (59.15 ml) non-dairy yogurt
• 1 cup (236.59 ml) non-dairy milk or water

Directions

Prepare dinner the tofu “mutton”.

• Press and tear the tofu, if you have not already. Then, add it to a bowl together with the ginger-garlic paste and yogurt. Toss to coat. Combine the spices and cornstarch in a small bowl and sprinkle throughout. Toss once more to coat the tofu very well.

• Warmth 1 teaspoon of the oil in a big skillet over medium-high warmth. As soon as sizzling, add the tofu and prepare dinner for 8 to 10 minutes. Stir and flip often to crisp all the edges. Take away the tofu from the skillet, and set it apart. For those who’re baking the tofu, simply switch the coated tofu to a parchment-lined baking sheet and bake at 400° F (205° C) for 20 to 25 minutes.

Make the sauce.

• Add the remaining teaspoon of oil to the identical skillet over medium warmth, then add the entire spices and prepare dinner for a minute, or till the cloves and black cardamom are aromatic. (Reserve a number of peppercorns for garnish later optionally available )

• Combine within the onion and ¼ teaspoon salt and prepare dinner for 7 to 9 minutes, till the onion is golden. Add splashes of water, to assist the onion prepare dinner evenly..

• Then, combine within the ginger-garlic paste, garam masala, and Kashmiri chili powder. Prepare dinner for 10-15 seconds. Then, add the tomato paste, almond flour, and nondairy yogurt, and blend very properly. Now, combine within the non-dairy milk and one other ¼ teaspoon salt.

• Cowl the pot with the lid and convey to a boil. As soon as the combination is boiling evenly, open the lid style and modify salt and taste, and proceed to simmer coated for an additional 5 minutes. Then, fold within the tofu and take away the pan from the warmth.

• Garnish with cilantro (and reserved toasted peppercorns) and serve with naan, roti, or rice.Retailer refrigerated for upto 3 days. Freeze for upto 2 months. Reheat in a skillet or microwave.

Notes

This recipe is of course gluten-free. It’s additionally coconut-free, so long as your non-dairy yogurt and milk don’t include coconut.
To make this soy-free, use chickpea tofu, pumpkin seed, tofu or soy-free tempeh. You can even use seitan or different soy-free hen substitutes.
To make this nut-free, omit the almond flour and ensure to decide on nut-free non-dairy yogurt and non-dairy milk.

Diet

Diet Info

Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)

Quantity Per Serving

Energy 211
Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 1g6%

Polyunsaturated Fats 2g

Sodium 698mg30%

Potassium 153mg4%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 5g6%

Protein 12g24%

Vitamin A 212IU4%

Vitamin C 8mg10%

Calcium 260mg26%

Iron 2mg11%

* % Each day Values are primarily based on a 2000 calorie food plan.

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Substances and Substitutions

• tofu – That is your meat substitute. You need to use different meat substitutes, like vegan hen, seitan, chickpea tofu or pumpkin seed tofu, or tempeh or use chickpeas/beans.
• ginger-garlic paste – Provides a lot taste to the tofu and the sauce! You’ll be able to substitute recent, minced ginger and garlic as a substitute.
• non-dairy yogurt – Offers creaminess and tang to the sauce and to the tofu itself. Use non dairy cream, cashew cream, blended silken tofu or vegan cream cheese as subs
• Kashmiri chili powder – Seasons the tofu and the sauce.
• cornstarch – Helps the seasonings adhere to the tofu and helps the tofu get crispy. Use tapioca starch as a sub
• oil – To toast the spices and sauté the onion.
• complete spices – Black cardamom, peppercorn, and cloves add the primary layer of taste to the sauce. You’ll be able to omit some or all of those, should you can’t discover them.
• onion – For umami within the sauce.
• garam masala – Groups up with the Kashmiri chili powder to season the sauce much more.
• tomato paste – Offers the sauce a wealthy, tomatoey taste. You need to use tomato ketchup as a substitute.
• almond flour – Provides creaminess and texture to the sauce.
• non-dairy yogurt – Makes the sauce creamy and tangy.
• non-dairy milk – Provides much more creaminess to the sauce!
• cilantro – For garnish.

Ideas

• Be certain that to press the tofu properly for the perfect texture.
• While you’re toasting the entire spices, stir regularly to keep away from burning them.
• While you add the almond flour and tomato paste, combine and mash properly to include them into the sauce.

Tips on how to Make Pahadi Curry

First, prepare dinner the tofu “mutton”.

Press and tear the tofu, should you haven’t already. Then, add it to a bowl together with the ginger-garlic paste and yogurt. Toss to coat. Combine the spices and cornstarch in a small bowl and sprinkle throughout. Toss once more to coat the tofu very well. ( or alternatively, combine the spices and the yogurt and ginger garlic right into a pasta and toss tofu in it)

Warmth 1 teaspoon of the oil in a big skillet over medium-high warmth. As soon as sizzling, add the tofu and prepare dinner for 8 to 10 minutes. Stir and flip often to crisp all the edges. Take away the tofu from the skillet, and set it apart.

For those who’re baking the tofu, simply switch the coated tofu to a parchment-lined baking sheet and bake at 400° F (205° C) for 20 to 25 minutes. 

Now, make the sauce in the identical pan you used for the tofu.

Add the remaining teaspoon of oil to the identical skillet over medium warmth, then add the entire spices and prepare dinner for a minute, or till the cloves and black cardamom are aromatic. (Reserve 1 black cardamom and few peppercorns for garnish later optionally available )

Combine within the onion and ¼ teaspoon salt and prepare dinner for seven to 9 minutes, till the onion is golden. You’ll be able to add splashes of water, if the skillet is drying out an excessive amount of.

Then, combine within the ginger-garlic paste, garam masala, and Kashmiri chili powder. Prepare dinner for a number of seconds. Then, add the tomato paste, almond flour, and nondairy yogurt, and blend very properly. Now, combine within the non-dairy milk and one other ¼ teaspoon salt. 

Cowl the pot with the lid and convey to a boil. As soon as the combination is boiling evenly, open the lid, style and modify salt and taste, and proceed to simmer coated for an additional 5 minutes. Then, fold within the tofu and take away the pan from the warmth.

Garnish with cilantro and serve with naan, roti, or rice. 

Ceaselessly Requested Questions