Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
211 kcal
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Course
Main Course, Baked Goods
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Cuisine
Indian
Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)
Description
This Pahadi Curry uses firm tofu torn into bite-sized pieces and marinated briefly with ginger-garlic paste, non-dairy yogurt, Kashmiri chili powder, salt, and cornstarch to give it texture and flavor. The tofu is then pan-fried until edges crisp. The sauce is prepared in the same pan by toasting whole spices like black cardamom, black peppercorns, and cloves, then sautéing sliced red onions until golden. Ground spices, tomato paste, almond flour, yogurt, and non-dairy milk are added to create a creamy, spiced gravy.
The result is a curry with tender yet crisp tofu pieces enveloped in a rich, aromatic sauce dominated by warm spices and a hint of heat. The technique of marinating and crisping the tofu adds texture contrast, while almond flour and yogurt contribute creaminess without coconut. Fresh cilantro garnish adds brightness at serving.
This curry pairs well with steamed rice or flatbreads and fits as a main entrée with a complex spice profile without overwhelming heat. The recipe is naturally gluten-free and can be adapted to be soy-free by substituting alternative tofu or similar products. Nut-free adjustments include omitting almond flour and selecting nut-free non-dairy products.
Ingredients
For the tofu “mutton”
- 14 ounces firm tofu pressed for at least 15 minutes and torn into bite size, 1” pieces, or extra firm tofu
- 1 tablespoon ginger-garlic paste or use 2 cloves of garlic, minced, and 1/2” of ginger, minced
- 1 tablespoon Non-Dairy yogurt or non dairy cream
- 1/2 teaspoon kashmiri chili powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch or tapioca starch
For the sauce
- 2 teaspoons neutral cooking oil divided, generic cooking oil
- 2 black cardamom pods broken or opened up slightly
- 8 black peppercorns
- 2 clove whole
- 1 1/2 cup red onion sliced
- 1/2 teaspoon salt divided, or more, as needed
- 2 tablespoons ginger-garlic paste or use 6 cloves garlic minced and 1 inch ginger minced
- 1 teaspoon garam masala
- 1/2 teaspoon kashmiri chili powder
- 1 tablespoon tomato paste or tomato ketchup
- 1/4 cup almond flour
- 1/4 cup Non-Dairy yogurt
- 1 cup non-dairy milk or water
For garnish
- cilantro fresh
Instructions
Cook the tofu “mutton”.
- Press and tear the tofu, if you haven't already. Then, add it to a bowl along with the ginger-garlic paste and yogurt. Toss to coat. Mix the spices and cornstarch in a small bowl and sprinkle all over. Toss again to coat the tofu really well.
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 8 to 10 minutes. Stir and flip occasionally to crisp all of the edges. Remove the tofu from the skillet, and set it aside. If you're baking the tofu, just transfer 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 same skillet over medium heat, then add the whole spices and cook for a minute, or until the cloves and black cardamom are fragrant. (Reserve a few peppercorns for garnish later optional )
- Mix in the onion and 1/4 teaspoon salt and cook for 7 to 9 minutes, until the onion is golden. Add splashes of water, to help the onion cook evenly..
- Then, mix in the ginger-garlic paste, garam masala, and Kashmiri chili powder. Cook for 10-15 seconds. Then, add the tomato paste, almond flour, and nondairy yogurt, and mix very well. Now, mix in the non-dairy milk and another 1/4 teaspoon salt.
- Cover the pot with the lid and bring to a boil. Once the mixture is boiling evenly, open the lid taste and adjust salt and flavor, and continue to simmer covered for another 5 minutes. Then, fold in the tofu and remove the pan from the heat.
- Garnish with cilantro (and reserved toasted peppercorns) and serve with naan, roti, or rice.Store refrigerated for upto 3 days. Freeze for upto 2 months. Reheat in a skillet or microwave.
Notes
- This recipe is naturally gluten-free and coconut-free if your non-dairy yogurt and milk do not contain coconut.
- To make it soy-free, substitute chickpea tofu, pumpkin seed tofu, or soy-free tempeh, or use seitan or other soy-free chicken substitutes.
- For a nut-free version, omit the almond flour and choose nut-free non-dairy yogurt and milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 698mg | 29% |
| Potassium | 153mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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