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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

close-up of a panful of Pahadi curryclose-up of a panful of Pahadi curry
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!

extreme close-up of a panful of Pahadi curryextreme close-up of a panful of Pahadi curry

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
panful of Pahadi currypanful of Pahadi curry

Extra Indian Curry Recipes

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close-up of a panful of Pahadi curryclose-up of a panful of Pahadi curry

Print Recipe

Pahadi Curry (1 Pan 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! 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

Cook dinner Time25 minutes

Whole Time40 minutes

Course: biscuits, Foremost, Foremost Course

Delicacies: Indian

Key phrase: pahadi curry

Servings: 4

Energy: 211kcal

Writer: Vegan Richa

Components

For the tofu “mutton”

  • 14 ounces (396.89 g) agency or additional agency tofu pressed for at the very least 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 purple 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

Cook 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 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.

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 elective )

  • 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. Cook dinner for 10-15 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 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 comprise 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 rooster 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

% Every 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%

* P.c Every day Values are primarily based on a 2000 calorie food plan.

Did you make this recipe?Please do go away a remark and score beneath.. Tag me on Instagram @veganricha
tofu, onions, spices, and other curry ingredients in bowls on a kitchen countertofu, onions, spices, and other curry ingredients in bowls on a kitchen counter

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)

mixing ginger-garlic paste and yogurt in a bowlmixing ginger-garlic paste and yogurt in a bowl
mixing Kashmiri chili powder into the yogurt mixturemixing Kashmiri chili powder into the yogurt mixture
adding tofu to the bowl with the seasoned yogurt mixtureadding tofu to the bowl with the seasoned yogurt mixture
tofu tossed with the seasoned yogurt mixturetofu tossed with the seasoned yogurt mixture

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. 

adding tofu to the panadding tofu to the pan
tofu "mutton" after cooking until crispytofu "mutton" after cooking until crispy

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 )

roasting the whole spices in the panroasting the whole spices in the pan

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.

adding onion and salt to the panadding onion and salt to the pan
onion, after browning in the panonion, after browning in the pan

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. 

adding ginger-garlic paste to the onionsadding ginger-garlic paste to the onions
adding non-dairy yogurt to the onion mixtureadding non-dairy yogurt to the onion mixture
adding non-dairy milk to the yogurt-onion mixture in the panadding non-dairy milk to the yogurt-onion mixture in the pan
almond flour sprinkled onto the sauce in the panalmond flour sprinkled onto the sauce in the pan
adding tomato paste to the sauceadding tomato paste to the sauce

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.

adding crispy tofu "mutton" back to the pan of Pahadi curry sauceadding crispy tofu "mutton" back to the pan of Pahadi curry sauce
adding crispy tofu "mutton" back to the pan of Pahadi curry sauceadding crispy tofu "mutton" back to the pan of Pahadi curry sauce
mixing crispy tofu "mutton" back into the pan of Pahadi curry saucemixing crispy tofu "mutton" back into the pan of Pahadi curry sauce

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

Steadily Requested Questions

Is that this recipe allergy pleasant?

This recipe is of course gluten-free. It’s additionally coconut-free, so long as your non-dairy yogurt and milk don’t comprise coconut.

Can I make this soy-free?

To make this soy-free, use chickpea tofu, pumpkin seed tofu or soy-free tempeh. You can even use seitan or different soy-free rooster substitutes.

Can Pahadi curry be nut-free?

To make this nut-free, omit the almond flour and ensure to decide on nut-free non-dairy yogurt and non-dairy milk.

Can I make this forward and retailer?

Storage: retailer refrigerated for upto 3 days. Freeze for upto 2 months. Reheat in a skillet or microwave.



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