Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu in a deeply seasoned North Indian cardamom and black pepper curry sauce with a creamy coconut base. This one-pan, 40-minute vegan curry draws from mountain cuisine traditions and is aromatic and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounces 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 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)
- 2 teaspoons oil (divided)
- 2 black cardamom pods (broken or opened up slightly)
- 8 black peppercorns
- 2 whole cloves
- 1 1/2 cup sliced red onion
- 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 tablespoon tomato paste (or tomato ketchup)
- 1/4 cup almond flour
- 1/4 cup non-dairy yogurt
- 1 cup non-dairy milk (or water)
- fresh cilantro
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1030mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 451mg
- Calcium
- 819mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1030MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.