Kasuri Malai Murg Tofu
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
286 kcal
-
Course
Main Course
-
Cuisine
Indian
Kasuri Malai Murg Tofu
Description
The Kasuri Malai Murg Tofu recipe starts with firm tofu pressed and torn, mixed with cooked chickpeas, lime juice, ginger-garlic paste, non-dairy yogurt, and a blend of spices including garam masala and Kashmiri chili powder. This mixture is baked to develop flavor and texture. While the proteins bake, a sauce is prepared by cooking whole spices like cloves, black peppercorns, and black cardamom in vegan butter, followed by sautéing finely chopped red onions until golden and fragrant.
Ginger-garlic paste, tomato puree, and ground spices are then stirred in. Cashew cream—a blend of soaked cashews and water—adds a smooth richness, making the sauce creamy and balanced against the spices. Fenugreek leaves (kasuri methi) are included to provide the dish’s characteristic slightly bitter and aromatic note. The protein mix is added back into this sauce to finish cooking.
This dish offers a plant-based alternative to traditional malai murg, with rich flavors and a creamy texture derived from cashew cream. It can be served with rice or flatbreads. Adjustments include substituting soy curls or other chicken alternatives and nut-free cream options. The recipe highlights balance between spices and creaminess for a layered taste experience.
Use of dried fenugreek leaves is important to achieve the authentic flavor, with substitutions suggested if unavailable. Baking the tofu-chickpea mixture contributes to a firmer, baked texture, contrasting with the soft cream sauce. Including practical notes on ingredient swaps ensures adaptability for dietary needs.
Ingredients
For the protein:
- 7 oz firm tofu pressed for at least 15 minutes and then torn into organic pieces, or extra-firm tofu
- 1 cup chickpeas cooked
- 1 teaspoon lime juice
- 1 tablespoon ginger-garlic paste or minced 1/2 inch ginger and 3 cloves garlic
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon kashmiri chili powder or use paprika
- 1 tablespoon Non-Dairy yogurt or non-dairy cream of choice
For the sauce:
- 2 teaspoons vegan butter or use oil
- 2 clove whole
- 1/4 teaspoon black peppercorns
- 1 black cardamom slightly open, pod
- 1 1/4 cup onion red, finely chopped
- 1 tablespoon ginger-garlic paste or 1/2 inch ginger and 3 cloves garlic, minced
- 2 tablespoons tomato puree or use 1 tablespoon tomato paste
- 1/2 to 1 teaspoon garam masala
- 2 teaspoons fenugreek leaves kasuri methi, dried
- 1 teaspoon kashmiri chili powder or use paprika
- 1/4 teaspoon ground cardamom
- 1 cup cashew cream ( 3/4 cup raw cashews blended with 1 cup of water.)
- 1/2 teaspoon salt more as needed
For garnish:
- red pepper flakes
- cilantro
Instructions
Bake the proteins.
- Press for 15 mins and tear the tofu if you haven’t already and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.
Meanwhile make the sauce.
- Heat the butter in a large skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly.
- Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and mix in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in.
- Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)
- Add in the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor.
- Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.
Notes
- Substitute vegan chicken alternatives like seitan or soy curls (soak and drain before baking) if preferred.
- For a nut-free version, replace cashew cream with coconut cream or a blended mix of hemp seeds, pumpkin seeds, or silken tofu.
- If avoiding soy, increase cooked chickpeas or use a combination of beans and roasted vegetables as a protein substitute.
- Replace black cardamom with green cardamom; omit whole cloves and add ground cloves with other spices; and omit whole black peppercorns, adding ground black pepper instead.
- Use powdered fenugreek seed or a mix of ground mustard and maple syrup if dried fenugreek leaves are unavailable to maintain flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 615mg | 26% |
| Potassium | 405mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
