Pahadi Curry (North Indian Mountain Tofu Cardamom Pepper Curry

veganricha.com

Jesse Poole

subheading: For the tofu “mutton”:

14 ounces ( 396.89 g) firm or extra firm tofu pressed for at least 15 minutes and torn into bite size, 1” pieces

1 tablespoon ginger-garlic paste or use 2 cloves of garlic, minced, and ½” of ginger, minced

1 tablespoon non-dairy yogurt or non dairy cream

½ teaspoon Kashmiri chili powder

½ teaspoon salt

1 tablespoon cornstarch or tapioca starch

subheading: For the sauce:

2 teaspoons oil divided

2 black cardamom pods broken or opened up slightly

8 black peppercorns

2 whole cloves

1 ½ cup ( 240 g) sliced red onion

½ 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

½ teaspoon Kashmiri chili powder

1 tablespoon tomato paste or tomato ketchup

¼ cup ( 59.15 g) almond flour

¼ cup ( 59.15 ml) non-dairy yogurt

1 cup ( 236.59 ml) non-dairy milk or water

subheading: For garnish:

fresh cilantro

Directions at veganricha.com

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