Tofu Pasanda

1. 1

   Step 1

   • a.Prepare the Tofu
   • b.Cut the pressed tofu block into 1/2-inch thick triangles.
   • c.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.
   • d.Heat 3 tbsp of oil in a large non-stick skillet over medium-high heat. Carefully place the tofu triangles in a single layer.
   • e.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. 2

   Step 2

   • a.Create the Creamy Paste
   • b.Drain the soaked cashews and almonds.
   • c.In a high-speed blender, combine the soaked nuts, roughly chopped onion, ginger, and garlic cloves.
   • d.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. 3

   Step 3

   • a.Build the Gravy Base
   • b.Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
   • c.Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • d.Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until it turns soft and golden brown.
   • e.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. 4

   Step 4

   • a.Combine and Simmer
   • b.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.
   • c.Reduce the heat to low. Slowly pour in the whisked plant-based yogurt, stirring continuously to prevent it from curdling.
   • d.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.
   • e.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. 5

   Step 5

   • a.Finish and Garnish
   • b.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.
   • c.Cook for one final minute, then turn off the heat.
   • d.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
   • e.Serve hot with naan, roti, or jeera rice.

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