Tofu Pasanda

Name: Tofu Pasanda
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g tofu (firm, pressed and cut into thick triangles); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 12 pcs cashews (soaked in warm water for 15 minutes); 0.25 cup yogurt (plain, whisked); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 0.5 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon (small piece); 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp dried fenugreek leaves (crushed); 0.5 tsp salt; 1 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

Tofu Pasanda is a rich North Indian style curry with soft tofu simmered in a silky onion, tomato, and cashew gravy. Gentle spices, a little yogurt, and dried fenugreek give it the same comforting feel as classic pasanda.

PREP

20m

COOK

30m

SERVES

1 KATORI

202 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the tofu and soak the cashews.
1.Press the tofu gently to remove extra moisture, then cut it into thick triangles.
2.Place the cashews in warm water and soak for 15 minutes.
3.Slice the onions, chop the tomatoes, and keep the ginger, garlic, and green chili ready.
TIPPressed tofu holds its shape better in the gravy and takes on flavor more evenly.
fry · ~6 min
Lightly cook the tofu.
Heat 1 tbsp oil in a wide pan over medium heat. Add the tofu pieces and cook for 2 to 3 minutes per side until lightly golden, then remove to a plate.
saute · ~14 min
Cook the masala base.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds, bay leaf, cardamom, and cinnamon and cook until fragrant (30 seconds).
3.Add onions and cook until soft and light golden (6 to 7 minutes).
4.Add ginger, garlic, and green chili and cook until the raw smell fades (1 minute).
5.Add tomatoes and cook until soft and pulpy (5 minutes).
TIPKeep the heat medium so the whole spices flavor the oil without burning.
mix · ~5 min
Blend the gravy.
Discard the bay leaf. Add the soaked cashews with their soaking water to the pan mixture and let it cool slightly. Blend to a smooth paste with the yogurt.
saute · ~5 min
Cook the blended gravy with spices.
1.Return the blended gravy to the pan over low to medium heat.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook, stirring often, until the gravy thickens slightly and looks glossy (4 to 5 minutes).
TIPUse low heat after adding yogurt so the gravy stays smooth and does not split.
simmer · ~8 min
Simmer the tofu in the gravy.
Add water and mix well to make a thick, smooth curry. Slip in the tofu pieces, cover, and simmer gently for 6 to 8 minutes so the tofu absorbs the flavors.
garnish
Finish with fenugreek and cilantro.
Crush the dried fenugreek leaves between your palms and stir them into the curry. Garnish with chopped cilantro.
serve
Serve the tofu pasanda hot.
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pan-fry the tofu just until lightly golden; over-browning can make it chewy in the final simmer.
2
Let the onion-tomato mixture cool a bit before blending with yogurt to keep the gravy smooth.
3
Blend the cashews very thoroughly so the pasanda gets its signature silky texture without graininess.
4
Cook the blended gravy until it looks glossy; that is the cue that the yogurt and nut paste have emulsified well.
5
Add the tofu after adjusting gravy thickness, since too much stirring later can break the triangles.
6
Crush the kasuri methi between your palms right before adding so its aroma stays bright and pronounced.
7
This curry tastes even better after 30 minutes of resting, when the tofu absorbs the spiced gravy more fully.