Restaurant Style Aromatic Tofu Curry (Vegan Kadhai Paneer)
ID: fc4c1b86...
An aromatic, delicious, and quick restaurant-style Indian curry made with firm tofu, bell peppers, and onions in a rich, spiced tomato and almond gravy.
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🍳 Cooking Flow
Roast and grind whole spices into a coarse powder. → Blend tomatoes and soaked almonds into separate smooth pastes. → Pan-fry cubed tofu and sauté bell peppers and onion chunks. → Sauté chopped onions, spices, ginger, garlic, tomato puree, and almond paste to make the gravy base. → Simmer the tofu in the gravy with water, then mix in sautéed vegetables, kasoori methi, and the ground spices.
Cooking Steps
Brief Cooking Order
Roast and grind whole spices into a coarse powder. → Blend tomatoes and soaked almonds into separate smooth pastes. → Pan-fry cubed tofu and sauté bell peppers and onion chunks. → Sauté chopped onions, spices, ginger, garlic, tomato puree, and almond paste to make the gravy base. → Simmer the tofu in the gravy with water, then mix in sautéed vegetables, kasoori methi, and the ground spices.
Introduction
An aromatic, delicious, and quick restaurant-style Indian curry made with firm tofu, bell peppers, and onions in a rich, spiced tomato and almond gravy.
Step 1
Heat a pan on medium-low heat. Dry roast the spice blend ingredients (fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, and green cardamoms) by stirring continuously until fragrant. Remove from heat once the coriander seeds turn slightly darker.
Step 2
Let the roasted spices cool completely. Discard the skin of the cardamoms and grind them into a coarse blend using a mortar and pestle or a spice grinder.
Step 3
Puree the tomatoes in a blender until smooth. In the same way, blend the pre-soaked almonds (soaked in hot water for an hour) with their soaking water into a smooth paste.
Step 4
Heat 1 tbsp of oil in a non-stick pan on medium-high heat. Arrange pressed and cubed tofu in a single layer. Season with a pinch of salt and pepper, and fry until golden brown. Flip and cook on the other side, then set aside.
Step 5
In another pan, heat 1 tbsp of oil on medium-high. Add the green and red bell pepper chunks, season with salt and pepper, and sauté for a few minutes. Toss in the onion chunks right before turning off the heat, then transfer to a bowl.
Ingredients List
Important Notes
Always use firm tofu and press it for 30 minutes to an hour beforehand to squeeze out excess water. This helps the tofu absorb more flavor.
Frying tofu in a non-stick pan is highly recommended to prevent it from sticking and tearing.
Do not over-roast the whole spices as they can easily burn and taste bitter.
Always stir gently when cooking with tofu to prevent the cubes from breaking.
Ensure you stir constantly after adding the almond paste, as nut pastes tend to stick to the bottom of the pot.
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