Delicious Tofu Pasanda Recipe - Practical and Easy
Today, I want to introduce you to Tofu Pasanda, one of the rich flavors of Northern India. The wonderful texture of tofu pairs beautifully with the velvety sauce. This delicious sauce, made with pumpkin seeds, poppy seeds, and coconut milk, adds an exquisite taste to the tofu. When served with rice or naan bread, a delightful dinner awaits you.
- 1 teaspoon oil
- 400 grams extra firm tofu
- 1 teaspoon garam masala
- 1/4 teaspoon ground cinnamon
- 1 teaspoon oil
- 1/4 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1 clove
- 1 cup chopped red onion
- 4 cloves garlic (finely chopped)
- 2.5 cm ginger (finely chopped)
- 3 tablespoons pumpkin seeds
- 1 teaspoon poppy seeds
- 1 large tomato (chopped)
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon sweet paprika
- 1/4 to 1/2 teaspoon hot red pepper
- 3/4 teaspoon salt (divided)
- 1/2 teaspoon sugar
If the tofu is not yet pressed, press it for at least 15 minutes and cut into bite-sized pieces.
In a large pan, heat one teaspoon of oil over medium heat. Once the oil is hot, add the tofu, sprinkle with garam masala and cinnamon. Cook until the edges of the tofu turn golden. Then set the tofu aside.
In the same pan, heat another teaspoon of oil. Add cumin, coriander, and fennel seeds, cook for a few seconds. Then add the onion and a pinch of salt, cook until translucent.
Add ginger and garlic, mix well and cook until the onion turns golden.
Add pumpkin seeds, poppy seeds, tomato, and salt. Cook until the tomatoes reach a jam-like consistency. Cool the mixture and blend with coconut milk until smooth.
Pour the mixture back into the pan, bring to a boil. Add tofu, water, red peppers, salt, and sugar, mix well. Cook until the sauce thickens.
Turn off the heat, let it rest for a few minutes. Garnish with coriander and plant-based cream. Serve with naan, rice, or quinoa.
Delicious Tofu Pasanda Recipe - Practical and Easy Cooking Tips
It's important to press the tofu well for better flavor. You can use sunflower seeds or cashews instead of pumpkin seeds. Don't forget to blend the sauce a few times for smoothness.
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