Rara Chicken Curry (North Indian Onion Pepper Fennel Curry
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Vegan Richa · by Vegan Richa★ 5.0 (6)

Rara Chicken Curry (North Indian Onion Pepper Fennel Curry

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 38%
CARBS 15G29% OF CAL
5G FIBER5G OTHER5G TOTAL SUGAR
FAT 10G44% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A North Indian curry bursting with complex flavors from fennel, cardamom, and smoky onions balanced with pepper and aromatic spices. Made with tofu but adaptable to other proteins. Serve with flatbread, naan, or rice.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 12 black peppercorns
  • 3 whole cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 bay leaf
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon ground nutmeg
  • 14 ounces firm or extra-firm tofu (pressed for at least 15 minutes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kashmiri chili powder
  • 1/4 teaspoon salt
  • 1/2 of the rara masala from above
  • 1 tablespoon cornstarch
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1 black cardamom pod (partially opened)
  • 2 inch cinnamon stick
  • 1 1/2 cup chopped red onion
  • 1/2 teaspoon salt (divided)
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoon Kashmiri chili powder
  • 1/2 a hot green chili (such as serrano or Indian, finely chopped)
  • 2 tablespoons ginger garlic paste (or use 4 cloves of garlic and 1” of ginger, all minced)
  • 4 ounces canned tomato puree (or unseasoned tomato sauce )
  • 1 cup water or stock (or more if needed, or use non dairy milk or cream for creamier )
  • cilantro and lime juice (for garnish)
PREP
10M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.