Chicken Angara (North Indian Smoky Creamy Sauce with Tofu)

For the Angara Spice Mix

• 1 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 2 tablespoons almond flour optional

For the Tofu

• 14 ounces firm or extra firm tofu pressed for 15 minutes and then torn into 3/4” organic shapes
• 1 1/2 teaspoons of the angara spice mix
• 1/4 teaspoon salt
• 1/2 teaspoon kashmiri chili powder
• 1 tablespoon cornstarch or other starch
• 1 teaspoon oil

For the Sauce

• 2 teaspoons oil
• 1 1/2 cup chopped red onion
• 1/4 teaspoon salt
• 1 black cardamom pod opened slightly
• 1 bay leaf
• 1 or 2 whole clove
• 2 tablespoons ginger garlic paste or use 5 cloves garlic, minced, and 1” ginger, minced
• 1 teaspoon dried fenugreek leaves
• 1/2 cup chopped tomatoes
• 1/2 cup tomato puree (canned) or unseasoned tomato sauce
• 2 tablespoons kashmiri chili powder
• 1/2 cup Non-Dairy yogurt
• 1/4 teaspoon salt
• 1 cup water or stock or use non dairy milk for creamier

To Smoke the Curry

• 1/2 teaspoon smoked paprika
• 2 teaspoons oil
• 2 inch cinnamon stick

Garnishes

• cilantro, lemon juice