Pahadi Curry (North Indian Mountain Tofu Cardamom Pepper Curry

Pahadi curry — crispy tofu in a flavorful cardamom pepper onion curry sauce — is a tremendous, 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

Desk of Contents

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 a lot of states within the area and this mountain delicacies varies primarily based on the state and metropolis cuisines.

Most of the recipes from the delicacies use numerous complete spices within the sauce. Like all of my different vegan Indian recipes, even you don’t have all the complete spices, you possibly can nonetheless make the recipe. It’s going to nonetheless have sufficient taste general, however you positively ought to strive it with the listed spices at the very least as soon as. 

I typically additionally use these spices, just like the Kashmiri chili powder and black cardamom, in different recipes, so for those who 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 typically ship, as nicely. 

You may bake or pan-fry the tofu for this recipe. I’m pan frying within the video, however the recipe contains baking directions, as nicely. 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 assorted regional Indian cuisines, made simpler!

Why You’ll Love Pahadi Tofu Curry

• wealthy, flavorful, tomato-yogurt curry sauce with numerous 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

Recipe Card

Components and Substitutions

• tofu – That is your meat substitute. You need to use different meat substitutes, like vegan rooster, 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 may substitute recent, minced ginger and garlic as an alternative.
• 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 may omit some or all of those, for those who 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 an alternative.
• 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.

Suggestions

• Be certain that to press the tofu nicely for the most effective texture.
• Once you’re toasting the entire spices, stir ceaselessly to keep away from burning them.
• Once you add the almond flour and tomato paste, combine and mash nicely to include them into the sauce.

Learn how to Make Pahadi Curry

First, prepare dinner the tofu “mutton”.

Press and tear the tofu, for those who 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 scorching, add the tofu and prepare dinner for 8 to 10 minutes. Stir and flip sometimes to crisp all the edges. Take away the tofu from the skillet, and set it apart.

In the event you’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 elective )

Combine within the onion and ¼ teaspoon salt and prepare dinner for seven to 9 minutes, till the onion is golden. You may 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. Cook dinner for a number of seconds. Then, add the tomato paste, almond flour, and nondairy yogurt, and blend very nicely. Now, combine within the non-dairy milk and one other ¼ teaspoon salt. 

Cowl the pot with the lid and produce to a boil. As soon as the combination is boiling evenly, open the lid, style and alter salt and taste, and proceed to simmer coated for one more 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. 

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