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Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)
5 from 21 votes

Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)

Pahadi Curry is a North Indian style one-pan tofu dish featuring firm tofu coated with spices and non-dairy yogurt, simmered in a fragrant cardamom, black pepper, and red onion sauce enriched with almond flour and non-dairy milk. The curry balances warming spices with creamy textures and a mild heat from Kashmiri chili powder.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 211 kcal
Course: Main Course, Baked Goods
Cuisine: Indian

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”.
    Cup of Yum
  1. 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.
  2. 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.
  1. 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 )
  2. 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..
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 211

% 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.