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Ingredients
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- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon black peppercorns
- ¼ teaspoon fenugreek seeds
- 2 tablespoons fresh kashmiri chili powder
- 2 tablespoons ground coriander
- 6 cloves garlic
- 1 tablespoon tamarind pulp, or tamarind chutney or 1 teaspoon tamarind paste
- ¼ cup non-dairy yogurt
- ½ teaspoon salt
- 8 curry leaves
- 7 ounces extra firm tofu, pressed for at least 15 minutes
- 1 cup chopped cauliflower florets, or more
- 1 cup cubed potatoes
- ½ cup chopped carrots
- ½ cup mushrooms, or more
- 4 teaspoons oil, divided
- 1½ cups chopped red onion
- 10 curry leaves
- ¼ teaspoons salt
- water, as needed
Instructions
- Toast cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a skillet over medium heat until fragrant, about 30 seconds to 1 minute. Remove from heat.
- Blend the toasted spices with Kashmiri chili powder, ground coriander, garlic, tamarind, non-dairy yogurt, salt, and about ¾ cup water until smooth. Let sit for 2-3 minutes, then blend again for a richer paste.
- Use this spice paste as a marinade for the pressed tofu and the chopped vegetables.
Notes
Toasting the spices enhances their flavor but is optional.
Adjust the amount of water for desired consistency in the paste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Blending, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg