Vegan Kashmiri Lal “Paneer” Tofu (Lal Chaman)

Kashmiri lal tofu – pan seared tofu in an fragrant fiery Kashmiri chili tomato curry sauce – is a simplified model of the North Indian curry, Kashmiri lal paneer. (Gluten-free with soy-free and nut-free choices)

It is a vegan model of Kashmiri lal paneer, from the northernmost state in India. It’s a common dish normally made for entertaining, gatherings, weddings, or particular events. It has this scrumptious sauce which is tremendous crimson in coloration.

There are alternative ways to make this recipe, relying on the area and time of the 12 months. Kashmir is a northern state in India, most of which is within the excessive altitude Himalayan area. Meaning recent produce will not be all the time obtainable. 

Relying on the area and the supply of produce, this recipe could be made with a whole lot of aromatics, like onion, garlic, recent ginger, and recent tomato. In any other case, it may be made with out onion, garlic, or tomato, utilizing simply the spices and a bit of little bit of yogurt to make the sauce.

I’m utilizing onion and utilizing some dried variations of aromatics, like floor ginger and garlic powder, so as to add extra taste to the sauce and simplify the recipe.

Moreover, I’m taking inspiration from Kashmiri rooster curry so as to add extra spices and flavors to the sauce. In case you don’t have a spice or two, you’ll be able to nonetheless make this dish, and it’ll nonetheless prove completely scrumptious.

This recipe, additionally referred to as Lal Chaman, is commonly made as part of Wazwan, which is a diffusion made for entertaining or particular events. 

There are a number of different Kashmiri recipes on the weblog as effectively, like my Kashmiri mushrooms with a scrumptious umami-rich sun-dried tomato sauce, Kashmiri dal, which is an easy dal, and creamy Rogan Josh curry, which is the extra common Kashmiri recipe that you just would possibly discover in some Indian eating places.

This sauce is so unbelievable flavorful, you should use any protein with it! Reminiscent of chickpeas, beans, vegan rooster, soycurls and so on. The sauce can get fairly sizzling with the black pepper and the Kashmiri chili powder( some manufacturers are hotter whereas some fairly gentle). If you find yourself with too sizzling a sauce, tame with some cashew cream.

Strive these Kashmiri recipes, and I’ll even be bringing extra Kashmiri recipes to the weblog sooner or later. I’ve been going deep into regional Indian delicacies for the previous couple of years, bringing you all these scrumptious recipes and flavors, so keep tuned! Do let me know in case you like these regional Indian recipes. Some is usually a bit intimidating with longer lists of spices and steps. I attempt to simplify them whereas nonetheless preserving the normal flavors! In case you are new to my web site, attempt my simpler faster Indian recipes like butter chickpeas, Palak tofu, dal tadka.

Why You’ll Love Vegan Kashmiri Lal Paneer

• tremendous flavorful, tomato chili curry sauce with flavors of Kashmiri chili powder, turmeric, ginger, garlic, and cumin
• crispy tofu is tremendous flavorful from Kashmiri chili powder and garlic powder
• one-pan recipe prepared in about an hour
• simplified model of a Kashmiri big day dish
• naturally gluten-free and nut-free with straightforward soy-free choice

Elements

• tofu – That is your vegan paneer. For soy-free, you’ll be able to substitute the tofu with chickpea flour tofu, pumpkin seed tofu, or seitan. You may as well skip the crisping up step and add cooked chickpeas, beans, or greens on to the sauce. 
• floor spices – For the tofu, you will want Kashmiri chili powder, garlic powder, salt, and cornstarch. For the sauce, we’re utilizing hing (omit for gluten-free or in case you don’t have it), turmeric, floor ginger, cumin, and salt.
• oil – To crisp up the tofu and sauté the onions.
• onion – Provides a lot umami!
• entire spices – You’ll need entire fennel seeds and black peppercorns. Exchange with floor variations, if you’re not going to puree the sauce. Afterward, additionally, you will roast some black cardamom, entire cloves, and a cinnamon stick so as to add much more taste to the sauce whereas it’s cooking!
• garlic – For umami.
• tomato puree – This together with the blended onion and kashmiri chili is the bottom in your curry. You need to use canned or recent. Unseasoned tomato sauce can be effective to make use of.
• garnishes – High your Kashmiri lal tofu with cilantro, non-dairy yogurt or non-dairy cream, and lemon juice.

The right way to Make Vegan Kashmiri Lal Paneer

Press the tofu, in case you haven’t already, then slice it into 1½” to 2” massive slices which are about ½ inch thick. You may as well tear the tofu into natural shapes for a extra chicken-like texture. It should additionally choose up extra taste that approach.

In a shallow bowl, add Kashmiri chili powder, garlic powder, salt, and cornstarch. Combine effectively. Add half of the tofu slices to the bowl, toss to coat. Take away these slices,  then add the remaining slices and toss once more. If utilizing torn tofu, add all of it without delay and toss effectively to coat. Put aside.

Warmth a big skillet over medium-high warmth. Add the oil, and as soon as the oil is sizzling, add the tofu. Unfold evenly and allow them to cook dinner undisturbed for 2-3 minutes or till the underside turns golden. Flip and cook dinner the opposite facet till properly golden and considerably browned. Take away from the skillet and put aside.

In the identical skillet, add a bit extra oil over medium-high warmth. Add the onion, fennel seeds, black peppercorns, and ⅛ teaspoon salt. Combine in and cook dinner till the onions flip golden. We’re utilizing entire spices right here, as a result of we’re going to mix the onion combination. In case you don’t wish to mix the onion combination, then use floor fennel seeds and floor black pepper as an alternative.

Add splashes of water as wanted to assist the onion cook dinner evenly, however don’t add an excessive amount of water, as a result of we wish to get the onion golden and in addition barely dried out relatively than mushy. Historically, you employ fried onion on this recipe, however right here we are going to cook dinner it till golden brown earlier than continuing.

Halfway via cooking the onion, add the garlic and proceed to cook dinner. As soon as the onion is golden, switch it to a blender, if mixing. Add 1½ to 2 tablespoons of Kashmiri chili powder and 1 cup of water, then mix the combination till clean. You might must mix for a minute, let it sit for 2-3 minutes, after which mix once more for one more 30 seconds. If the combination is simply too thick, add extra water to assist mix it easily.

In the identical skillet over medium warmth, add a teaspoon of oil. Add the black cardamom, cloves, and cinnamon stick and sauté for a number of seconds. Then add the asafoetida (if utilizing), after which add the blended onion combination, tomato puree, all the floor spices, and remaining salt. Combine in.

Rinse out the blender with ½ cup of water and add it to the skillet. Then, add the cooked tofu slices, cut back the warmth to low, cowl, and let it simmer for 20-Half-hour. The sauce ought to cook dinner low and gradual to develop all of that taste. It should thicken barely and there might be crimson sheen of oil on prime. Even when no sheen develops, the colour will darken, and the dish will begin to odor wealthy and roasted.

After 20-25 minutes, style and modify the salt and taste. Add a contact of sugar to steadiness the flavors, in case you like, or a contact of lemon juice. Garnish with some cilantro and non-dairy yogurt, if you want. Let it simmer for one more jiffy, then change off the warmth.

What to Serve with Kashmiri Lal Tofu

Serve this scrumptious vegan Kashmiri lal paneer with rice, quinoa, pulao, naan, flatbread, sourdough, or roasted greens. The thick and flavorful sauce pairs effectively with any protein of your selection.

You may as well make Naan or pita wraps. Slice the tofu and add to the wrap together with crunchy veggies similar to lettuce or cabbage. High with chopped onion and tomato and a few of the sauce.