A rich and creamy Mughlai curry made with pan-fried tofu triangles simmered in a luscious gravy of cashews, almonds, and aromatic spices. This vegan take on a classic royal dish is perfect for special occasions.
Prep25 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving
448cal
17gprotein
24gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 30 minutes)
2 tbsp Cornstarch
5 tbsp Vegetable Oil (Divided: 3 tbsp for frying, 2 tbsp for gravy)
0.25 cup Cashews (Soaked in hot water for 20 minutes)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Creamy, protein-packed Tofu Pasanda with melt-in-mouth Bakarkhani – a royal comfort food experience!
This mughlai dish is perfect for breakfast. With 915.56 calories and 25.7g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
1 inch Cinnamon Stick
3 pods Green Cardamoms (Slightly crushed)
3 whole Cloves
1 cup Tomato Puree
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (Divided, or to taste)
1 tsp Sugar (Helps balance flavors)
0.5 cup Plant-Based Yogurt (Unsweetened, whisked until smooth)
1.5 cup Water (Warm)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Vegan Cream (Or thick coconut cream)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tofu
Cut the pressed tofu block into 1/2-inch thick triangles.
In a shallow bowl, combine the cornstarch, 1/4 tsp salt, and a pinch of black pepper. Gently toss the tofu triangles to coat them evenly.
Heat 3 tbsp of oil in a large non-stick skillet over medium-high heat. Carefully place the tofu triangles in a single layer.
Shallow-fry for 3-4 minutes per side, until they are golden brown and crisp. Remove from the pan and set aside on a paper towel-lined plate.
2
Create the Creamy Paste
Drain the soaked cashews and almonds.
In a high-speed blender, combine the soaked nuts, roughly chopped onion, ginger, and garlic cloves.
Add 1/4 cup of water and blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set aside.
3
Build the Gravy Base
Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the tomato puree. Cook for 5-7 minutes, then add the turmeric, Kashmiri red chili powder, and coriander powder. Continue to cook, stirring frequently, until the masala thickens and you see oil separating at the edges.
4
Combine and Simmer
Add the prepared nut paste to the pot. Cook for 3-4 minutes, stirring constantly to prevent it from sticking, until it's aromatic and well-cooked.
Reduce the heat to low. Slowly pour in the whisked plant-based yogurt, stirring continuously to prevent it from curdling.
Once the yogurt is fully incorporated, add 1.5 cups of warm water, the remaining 1 tsp of salt, and sugar. Mix well and bring the gravy to a gentle simmer.
Gently slide the fried tofu triangles into the gravy. Cover and let it simmer on low heat for 5-7 minutes, allowing the tofu to absorb the rich flavors.
5
Finish and Garnish
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala and vegan cream. Stir gently to combine.
Cook for one final minute, then turn off the heat.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with naan, roti, or jeera rice.
Servings
6
Serving size: 1 serving
467cal
9gprotein
58gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
