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    Home » main course:India

    Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch

    Published: Jun 17, 2020 by Richa 116 Comments

    Jump to Recipe   Print Recipe

    Tofu in Creamy Black Pepper Tomato Sauce is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy peppery gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included. Jump to Recipe

    overhead shot of a skillet with tofu in creamy black pepper sauce

    I know, tofu may not seem like the most exciting food to some of you. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty!

    I mean, what’s not to love about crispy fried tofu cubes in a fragrant creamy sauce? While I do already have some pretty amazing tofu curries on the blog, this one is special in so many ways.

    Dum Tofu Paneer Kali Mirch, you guys! A lip-smacking delicious creamy vegan tofu curry that is packed with vibrant flavors and so easy to make that it could be dinner on any given weeknight.

    As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don’t skimp on it. This one-pot dish is perfect as a warming main course on a rainy day. The signature-orange tomato gravy wraps itself silkily around your the tofu cubes and is sure to wow your tastebuds! This is a chunky sauce,  for smooth sauce, purée tomatoes in a blender and add to the skillet.

    side view of a skillet with Indian Vegan Tofu Dum Kali Mirch sprinkled with fennugreek

    overhead shot of a skillet with kali mirch tofu in black pepper sauce
    Print Recipe
    5 from 42 votes

    Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 

    Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)  is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy Indian gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included 
    Prep Time15 mins
    Cook Time28 mins
    Total Time43 mins
    Course: Main Course
    Cuisine: Indian, Vegan
    Keyword: creamy tofu curry, dum paneer kali mirch, paneer kali mirch
    Servings: 4
    Calories: 186kcal
    Author: Vegan Richa

    Ingredients

    • 14 oz (396.89 g) firm or extra firm tofu pressed for 15 mins and cubed (see notes for subs )
    • 2 tsp oil see note for oilfree
    • 1 tsp ground coriander
    • 1/2 tsp ground cumin
    • 1/2 tsp freshly ground black pepper
    • 1/2 tsp ground mustard
    • 1/4 tsp ground cardamom
    • 1/4 tsp garam masala
    • 1/4 tsp cayenne (omit for less heat)
    • 4 cloves garlic minced
    • 1 tbsp minced ginger
    • 1/3 cup (53.33 g) finely chopped onion
    • 1 green chili chopped (use 1/4 cup bell pepper for less heat)
    • 15 oz diced tomatoes or 3 medium, chopped
    • 1/2 cup (118.29 ml) water
    • 1/4 cup (32.25 g) cashews blended with 1 cup water see note for nutfree, use 1/3 cup cashews for creamier
    • 1/2 tsp salt less or more to preference
    • 1 tsp sugar or sweetener of choice such as maple
    • 1 tbsp kasoori methi - optional
    • cilantro for garnish

    Instructions

    • Heat 1 tsp oil in a skillet over medium heat. Add the presses and cubed tofu and cook for 5-7 mins until golden on most edges. Or bake at 400 deg F (205 c) for 20 mins.
    • Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the spices and cook for a few seconds. The mix should be bubbly and you should smell the roasting spices.
    • Add garlic, ginger, onion, chili and mix in. Add a good pinch of salt. Cook for 3-4 mins until the onion is translucent.
    • Add the tomato, water, salt, sugar and mix in. Cook until the tomato pieces are tender. 6-8 mins. Add cashew milk and bring to a just about a boil. Add the baked or pan fried tofu and mix in. Cover and Simmer over medium low for 10 mins to thicken and for the flavors to develop. Simmer uncovered for longer if not thickened to preference. Taste and adjust salt and sweet.
    • Sprinkle in more garam masala and cayenne for additional flavor. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and pepper flakes.The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.

    Video

    Notes

    • You can use this black pepper tomato sauce with tofu, or meat substitutes or vegetables like mushrooms or eggplant, with chickpeas or chickpea tofu as well 
    • I love to serve Dum Tofu Paneer Kali Mirch with a side of rice and few Indian rotis or whole wheat naan but you can also serve this with cauliflower rice to keep it low carb.
    • Omit the cayenne pepper for less heat.
    • Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter.
    • The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.
    • This is a chunky sauce. For smoother sauce, purée tomatoes and then add. 
    • For soy-free: Use 15 oz can cooked chickpeas, or 1.5 cups cubed chickpea tofu or  2-2.5 cups roasted veggies of choice.
    • For oil-free:  Omit the oil. Dry toast the spices and continue to cook the onion-garlic ginger with a few tbsp of broth.
    • For nut-free: use coconut milk or coconut cream or blended silken tofu.
    Press and cube tofu:
    Open a package of tofu and drain. Cut the tofu width-wise into slices — four or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then another sheet pan over them.
    Place heavy objects on the pan. Leave to press for at least 30 minutes.  You can leave it like this all day or overnight if you have room for it in the fridge. If you’re using extra firm tofu which doesn’t have too much moisture, you would not need to press it at all. It really depends on the brands. After pressing, uncover and cut into cubes

    Nutrition

    Nutrition Facts
    Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 
    Amount Per Serving
    Calories 186 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 488mg21%
    Potassium 285mg8%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 5g6%
    Protein 12g24%
    Vitamin A 176IU4%
    Vitamin C 13mg16%
    Calcium 168mg17%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    The addition of Indian spices and homemade cashew cream seals the deal! Not a lover of tofu? No problem!  Think of the black pepper tomato sauce as a master recipe for a gravy you can use to make any kind of curry dish. Add chickpeas, lentils, veggies – tis gravy makes everything delicious! You will mop it up with your hot roti or naan until the last drop is cleaned off your plate. It’s that good.

    Ingredients:

    • Tofu – use firm or extra firm tofu for the recipe. Make sure to press it. (see below) before cubing it.
    • Spices – coriander, ground cumin, freshly ground black pepper, ground mustard, ground cardamom, cayenne pepper. Flavor central!
    • Garlic, ginger, onion, and chili are the base for this dish and are sauteed along with the fried spices.
    • Diced tomatoes add that bit of acidity and lend the gravy its gorgeous color.  I used fresh tomatoes for this recipe but diced canned would do.
    • Cashew Cream is made by soaking cashew nuts in water, then blending everything in a high-speed blender. It’s really easy and you can use it to add creaminess to all your favorite sauces. You could use coconut milk if you are allergic to cashews.

    overhead shot of ingredients needed for making Tofu Dum Kali Mirch

    Tips & Substitutions

    • You can use the black pepper tomato gravy with tofu, as I did, or other meat substitutes or vegetables like mushrooms or eggplant.
    • I love to serve Dum Tofu Paneer Kali Mirch with a side of rice and few Indian rotis or whole wheat naan but you can also serve this with cauliflower rice to keep it low carb.
    • Omit the cayenne pepper for less heat.
    • Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter.
    • The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating.
    • For soy-free: Use 15 oz can cooked chickpeas, or 1.5 cups cubed chickpea tofu or  2-2.5 cups roasted veggies of choice.
    • For oil-free:  Omit the oil. Dry toast the spices and continue to cook the onion-garlic ginger with a few tbsp of broth.
    • For nut-free: use coconut milk or coconut cream or blended silken tofu.

     

    How to make Tofu in Creamy Black Pepper Sauce:

    Press the tofu:

    Open a package of tofu and drain. Cut the tofu width-wise into slices — four or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then another sheet pan over them.

    Place heavy objects on the sheet pan ( cookbooks or cans of tomatoes or beans work). Leave to press for at least 30 minutes, but preferably longer. You can leave it like this all day or overnight if you have room for it in the fridge. If you’re in a hurry, apply some good old manual pressure to cut the time down to a speedy 15 min. After pressing, uncover and cut into cubes.

    overhead shot of a skillet with oan-fried tofu cubes

    Fry the tofu

    Heat 1 tsp oil in a skillet over medium heat. Add the dried cubed tofu and cook for 5-7 mins until golden on most edges. Or bake at 400 deg F for 20 mins.

    Prepare your ingredients.

    Make the creamy black pepper sauce:

    Heat a skillet over medium heat. Add oil.


    spices being fried in hot oil

    Once the oil is hot (not smoking, just hot) add the ground spices and cook them for a few seconds. The mixture should be bubbly and fragrant.

    onions, ginger and chili being stir-fried with spices and oil to make tofu in black pepper sauce

    Add the garlic, ginger, onion, chili, and mix in. Add a good pinch of salt. Cook for 2-4 mins until the onion is translucent.

    tomatoes gravy in a black skillet

    Add the tomatoes, water, salt, sugar, and mix in. Cook until the tomato chunks are tender and begin to fall apart.

    tofu cubes and cashew cream being added to skillet to make creamy Indian tofu curry

    Add the cashew milk and bring to a just about a boil. Add the baked or pan-fried tofu cubes and mix it in.

    Dum Tofu Paneer Kali Mirch being stirred in a skillet

    Simmer your tofu in creamy tomato black pepper sauce for 8 -10 mins to allow for it to thicken and for the flavors to fully develop. Taste and adjust the level of saltiness and sweetness.

    Right in the end, sprinkle in the garam masala and cayenne for additional flavor. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation.

    Remove the skillet from the heat. Let it sit for another few minutes to allow for the flavors to marry. Garnish the tofu in pepper sauce with cilantro and pepper flakes.

    What tofu is best for making creamy curry dishes?

    For this recipe, you can use extra-firm tofu, which is the best type to use if you want to fry up your tofu into crispy cubes before adding them to the gravy. However, I’ve made curries with soft-medium tofu which is also delicious.

    Softer forms of tofu are not suited for pressing since they will quite easily fall apart. For recipes like this one, that are calling for pieces of tofu to hold their shape, always buy firm or extra-firm tofu.

    More delicious tofu recipes from the blog:

    MORE BAKED TOFU

    • Crispy Breaded Tofu
    • Chili Garlic Baked tofu
    • Spiced Baked tofu for Butter Tofu
    • Orange Tofu
    • Cajun Tofu
    • Peanut Butter Tofu

     PAN FRIED TOFU

    • Curried Tofu for Banh Mi
    • Sticky Sesame tofu
    • Palak Tofu Paneer
    • Tofu Lalabdar – Tofu with Creamy Tomato ginger sauce

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Colette

      March 02, 2021 at 5:11 pm

      I made this last night. Left out the cayenne and spicy green pepper for my kiddos sake. It had so much flavor even though not spicy. Loved it! Thank you 🙂 Tonight I’m trying the tofu and brown noodles with hoisin sauce. Excited!

      Reply
      • Colette

        March 02, 2021 at 5:12 pm

        5 stars
        I meant to give it five stars with the first comment 🙂

        Reply
        • Vegan Richa Support

          March 04, 2021 at 6:16 pm

          thanks

          Reply
      • Vegan Richa Support

        March 04, 2021 at 6:16 pm

        sounds nice – sometimes i just love my hot sauce on the side so i can spice things up

        Reply
    2. susan

      March 02, 2021 at 4:58 am

      5 stars
      We really enjoyed this meal with basmati rice and your whole wheat naan! I used cooking almond milk, found in tetra packs and it works much like cashew milk in recipes. I didn’t have a whole block of tofu, so I used a half and added canned lentils toward the end, thanks to a reviewer’s comment. Proof, in anyone needs it, that vegan food can be enjoyed by omnivores according to my spouse. Thanks again for another reliable, delicious recipe.

      Reply
    3. Kaitlyn

      February 18, 2021 at 4:02 pm

      5 stars
      This is quite tasty! I used coconut cream and some non-dairy milk to replace the cashews since I didn’t feel like messing with my blender, and then I added a little bit of cornstarch mixed with a tablespoon or two of water at the very end so that the whole thing thickened up a little more. Some really nice, classic flavors in the gravy and the tofu makes everything very hearty.

      Reply
    4. Saankhya

      February 10, 2021 at 5:06 pm

      5 stars
      Absolutely delicious! Made it with the chickpea tofu over cauliflower rice. As usual, your recipes are great!

      Reply
    5. Julie

      January 07, 2021 at 3:46 pm

      5 stars
      Very flavorful! I served over spaghetti squash.

      Reply
    6. jaykayem

      January 03, 2021 at 2:46 pm

      5 stars
      Delicious. Doubled the recipe, used a green bell pepper and a green chilli and canned diced toms so I didnt double the water. So so tasty.

      Reply
      • Vegan Richa Support

        January 04, 2021 at 1:55 pm

        thank you!

        Reply
    7. Eva

      December 11, 2020 at 10:58 am

      My blender is too weak to blend the cashews smoothly, what would your recommend? Thank you.

      Reply
      • Richa

        December 11, 2020 at 4:10 pm

        Soak the cashews jn hot water for half an hour and then blend or use coconut milk

        Reply
    8. Jill Burry

      November 21, 2020 at 6:24 am

      5 stars
      Hi, I made without the sugar and it was great.

      Reply
    9. Colleen

      November 15, 2020 at 4:54 pm

      5 stars
      Very delicious dish, I served with garlic naan and feel like I could have eaten the whole pan.

      Reply
      • Vegan Richa Support

        November 17, 2020 at 1:23 pm

        😃 😄 excellent ! thank you

        Reply
    10. Erin

      November 07, 2020 at 6:13 pm

      5 stars
      AH-MAZING! Baked the tofu, used a can of crushed peppers and a can of coconut milk. Will definitely make this again! I have your Indian Kitchen book on hold at my library and now I’m even more excited for it!

      Reply
      • Vegan Richa Support

        November 08, 2020 at 5:58 pm

        CRUSHING IT!!! Love it! Thank you 🙏

        Reply
    11. Amy

      October 03, 2020 at 1:39 pm

      5 stars
      Super delicious. I did use less black pepper cause I was scared to put the full amount and it was so good that I wish I would have put the full amount now. Once again thank you for a recipe that will be a keeper.

      Reply
      • Richa

        October 04, 2020 at 6:32 am

        Awesome! It’s always a old idea to try less and if you like it you can always make again and again 🙂

        Reply
    12. Linnea J Priest

      September 22, 2020 at 7:53 am

      5 stars
      delicious!

      Reply
      • Vegan Richa Support

        September 22, 2020 at 11:23 am

        Hooray!!!

        Reply
    13. Nicole

      September 03, 2020 at 8:03 am

      5 stars
      This was super delicious – thanks Richa!

      Reply
      • Vegan Richa Support

        September 03, 2020 at 10:45 am

        happy to hear it – 😊 thank you

        Reply
      • Vegan Richa Support

        September 03, 2020 at 5:07 pm

        SO glad you enjoyed this! 🙂

        Reply
    14. Lisa

      August 30, 2020 at 4:51 pm

      5 stars
      So good! Thanks for the easy recipe!

      Reply
      • Vegan Richa Support

        August 30, 2020 at 10:27 pm

        thank you Lisa!!!

        Reply
    15. Emily

      August 22, 2020 at 2:38 pm

      5 stars
      I’ve made a lot of your recipes, but this one is my new favorite! Husband loved it too. Thank you for another delicious recipe!

      Reply
    16. Pujah

      August 20, 2020 at 6:07 am

      5 stars
      Delicious!

      Reply
      • Vegan Richa Support

        August 21, 2020 at 8:49 am

        Thank you for the great review!

        Reply
    17. Angi

      August 14, 2020 at 10:28 am

      Can I freeze this meal and reheat it? I don’t know what makes foods non-freezable or not.

      Reply
      • Vegan Richa Support

        August 14, 2020 at 10:39 am

        all are unique depending on the water content/ ingredients/cooking techniques . You can freeze and reheat the texture of the tofu will change slightly (won’t be as crispy) but no problem

        Reply
    18. Sarega

      August 09, 2020 at 7:18 am

      Hi, I am dealing with nut allergy as well as dislike of coconut milk. What do you suggest I substitute? Can greek yoghurt or oat milk work?

      Reply
      • Richa

        August 09, 2020 at 10:45 am

        Yes use oat milk. You can blend in 1/4 cup pumpkin seeds into the oat milk if it doesn’t thicken enough

        Reply
    19. Kelly

      August 04, 2020 at 4:21 pm

      5 stars
      Made this for late lunch/early dinner – loved it! It will definitely go into the rotation – thanks so much!

      Reply
      • Vegan Richa Support

        August 04, 2020 at 8:20 pm

        I”m so pleased. Thanks a million

        Reply
    20. Laiwohi

      August 02, 2020 at 6:34 pm

      5 stars
      Super easy and super delicious! Next time I will double the recipe because it went fast! Served with naan bread. Fabulous, just like all of Richa’s recipes!

      Reply
      • Richa

        August 02, 2020 at 8:22 pm

        Yay

        Reply
    21. Jean Heath

      August 01, 2020 at 10:49 am

      5 stars
      Going on the to do again soon list. Wish I had used the Vitamix to do the cashews but thought a small amount would be ok in my little blender but my fault. Very nice taste. thank you.

      Reply
    22. Monica

      July 23, 2020 at 6:48 pm

      5 stars
      Holy wow! This dish is good! Creamy and delicious. I added extra garam masala and cayenne at the end as the recipe suggested. Otherwise made it exactly as the recipe states. Definitely will be making this again…and again…and again

      Reply
      • Vegan Richa Support

        July 24, 2020 at 7:53 am

        Thank you for the great review, I’m so glad you enjoyed this! 🙂

        Reply
    23. Ben

      July 22, 2020 at 1:25 pm

      5 stars
      I made this for dinner this week and really enjoyed it (leftovers are great too)! Tofu is so delicious when combined with a flavorful sauce like this one.

      For future reference – do you recommend using regular or no-salt-added diced tomatoes for your recipes?

      Reply
      • Richa

        July 22, 2020 at 2:41 pm

        I always use no salt added.

        Reply
    24. Aga

      July 13, 2020 at 7:41 am

      5 stars
      Just made it for lunch, so so yummy !!!! Thank you Richa !!

      Reply
      • Vegan Richa Support

        July 13, 2020 at 10:42 am

        So glad you enjoyed this! 🙂

        Reply
    25. Lala

      July 11, 2020 at 5:57 am

      Easy and delicious. I’m allergic to cashews so I used coconut milk.

      Reply
      • Vegan Richa Support

        July 11, 2020 at 7:31 pm

        Perfect !!! Thanks – good to know

        Reply
        • Shaasvath Aishvarya S

          August 09, 2020 at 2:35 am

          Can anyone tell me if I can use oat milk instead of coconut milk

          Reply
          • Richa

            August 09, 2020 at 10:42 am

            Yes

            Reply
    26. Nandini

      July 07, 2020 at 7:21 pm

      Tried out this recipe last night…Im vegetarian so I used Paneer..It turned out so yummy. Can’t believe how easy and quick it was compared to all the other paneer curries I have made.
      I have tried so many of your recipes already and am so glad to have found this recipe goldmine 😀

      Reply
      • Vegan Richa Support

        July 07, 2020 at 7:58 pm

        That is great! thank you for stopping by

        Reply
    27. Elizabeth

      July 05, 2020 at 7:16 pm

      5 stars
      We are omnis and we loved this! It tastes so good for being so quick. Leftovers were really good too! I’m always amazed how well the cashew milk/cream thickens and has just a perfect creaminess. Will definitely make again 🙂

      Reply
    28. Whitney Montague

      July 04, 2020 at 11:36 am

      5 stars
      Finally a recipe that lured me away from my insta-pot!

      I just finished eating another bowl of this great recipe. This is my third time making it. I now make a version with tofu and one with chickpeas. Husband and daughter prefer the chickpeas; I just love both!

      Great taste, spice level, very hearty. This has been added to our weekly rotation.

      Reply
      • Vegan Richa Support

        July 05, 2020 at 5:01 pm

        they are a great invention though. haha. some people even bake with them! awesome Whitney. thanks a million

        Reply
    29. Karen

      July 02, 2020 at 3:39 pm

      5 stars
      This tasted exactly as delicious as it looked in the fabulous photo! I saw this and had to try it. It did not disappoint. I will be making this often. So delicious! Thanks for another fantastic recipe.

      Reply
      • Vegan Richa Support

        July 02, 2020 at 6:02 pm

        Amazing! 🙏 Thank you

        Reply
        • Karen

          August 12, 2020 at 3:22 am

          5 stars
          Just to say that I still make this on a regular basis and tonight I’m going to try it using soy chunks! We can’t get soy curls in the UK as yet, but I’m crossing my fingers for the future. I hope that you and yours have all been safe and well. Very best from Norfolk. (East coast of England) x

          Reply
          • Vegan Richa Support

            August 12, 2020 at 2:18 pm

            whatever works – esp in these past months for sure. thanks a lot

            Reply
            • Karen

              August 12, 2020 at 3:36 pm

              It was DELISH! 👍🏻

    30. Jennifer

      July 02, 2020 at 11:17 am

      Can you make this in an instant pot – instructions similar to your butter chicken with soy curls? Thanks!

      Reply
      • Richa

        July 02, 2020 at 4:20 pm

        Yes, don’t cook the tomatoes for long and don’t add cashew cream. Pressure cook, then start sauté and add cashew cream. Cashews thicken and stick and cause burn errors

        Reply
    31. sa

      July 01, 2020 at 11:19 pm

      didn’t love. dry.

      Reply
      • Richa

        July 01, 2020 at 11:53 pm

        Sorry that didn’t work out for you. What was dry the sauce or the tofu ? Maybe things got cooked too long?

        Reply
    32. Charlotte

      July 01, 2020 at 4:31 pm

      5 stars
      Wow! This is outstanding! Thank you so much for the wonderful recipe Richa! I love it with the tofu and can’t wait to try it with chickpeas too.

      Reply
      • Vegan Richa Support

        July 01, 2020 at 7:58 pm

        I’m so glad you enjoyed this!

        Reply
    33. Liz Herbes

      June 28, 2020 at 4:35 pm

      5 stars
      I made this for dinner tonight. It is excellent! Easy to make and so flavorful. I didn’t deviate from the recipe and wouldn’t change a thing. We served it over brown basmati Thank you, Richa, for a great recipe!

      Reply
      • Vegan Richa Support

        June 29, 2020 at 8:15 am

        Awesome! So glad you enjoyed it!

        Reply
    34. Ashley

      June 26, 2020 at 8:50 am

      Do you think pecans could give a similar creaminess in place of the cashews? I know cashews are the classic for great vegan creaminess but I have this huge bag of pecans. Thanks! We LOVE your recipes!

      Reply
      • Vegan Richa Support

        June 26, 2020 at 1:27 pm

        Pecans might not be as creamy and will give the dish a different flavor but hey, why not try? Let me know how it turns out! Thank you for stopping by!

        Reply
    35. Shanna

      June 22, 2020 at 5:37 pm

      5 stars
      Thanks for a fantastic recipe. The flavors are amazing. I made it with chickpeas and served it with basmati rice. Next time I’ll try it with the tofu.

      Reply
    36. Martha

      June 22, 2020 at 5:30 pm

      5 stars
      My first attempt of an Indian recipe from scratch. It was terrific and very easy to make.
      Thank you!

      Reply
      • Richa

        June 22, 2020 at 5:43 pm

        Yay

        Reply
    37. Shanna

      June 22, 2020 at 2:59 pm

      This will be dinner tonight. The cashews are soaking. Still deciding whether to go with the chick peas or the tofu. I don’t have fenugreek leaves, but I do have ground. Any idea how much ground fenugreek I should add? Thanks.

      Reply
      • Richa

        June 22, 2020 at 3:06 pm

        1/8 tsp. Ground fenugreek is from seeds which are a much stronger flavor

        Reply
        • Shanna

          June 22, 2020 at 4:16 pm

          Thanks. Adding it now with the other dried spices.

          Reply
    38. Mary S

      June 22, 2020 at 1:11 pm

      Looks like another one that will be perfect for my super-firm (already paneer-textured) tofu: where I live now it’s much easier to get than where I lived when I first became your fan of you and your recipes. Thinking that I will make mine in my Dutch oven so I can puree the tomatoes after I add them with my immersion blender; the depth of the Dutch oven keeps things from splashing out!

      Reply
    39. Maddie

      June 21, 2020 at 8:30 pm

      5 stars
      Magnificent recipe. I used pre-cooked brown lentils instead of tofu and added a swirl of vegan butter at the end. The result is creamy, spicy, and rich. Ugh so delicious!!!

      Reply
      • Richa

        June 21, 2020 at 9:52 pm

        Awesome

        Reply
    40. Davol

      June 21, 2020 at 6:15 pm

      5 stars
      We just made this (oil-free) and it’s superb! The methi leaves are a wonderful addition.
      Thanks Richa for another delicious recipe 🙂

      Reply
    41. Nicky

      June 20, 2020 at 4:57 am

      Would love to make this, with the oil free/nut free version (as on a low fat diet). Could you tell me what ground mustard you use, please?

      Reply
      • Richa

        June 20, 2020 at 12:47 pm

        It’s just powdered yellow mustard

        Reply
        • Nicky

          June 21, 2020 at 2:02 am

          Thank you so much 🙂

          Reply
    42. William

      June 19, 2020 at 5:48 pm

      5 stars
      Followed the recipe exactly including tofu. Slightly adjusted sweetness and saltiness at the end but no additional garam masala nor cayenne. My first curry from scratch and it was delicious. Loved the smells, flavour and taste, thank you.

      Reply
      • Richa

        June 19, 2020 at 6:20 pm

        Yay

        Reply
      • Vegan Richa Support

        June 19, 2020 at 6:37 pm

        thank you William, that’s great. it’s nice to tailor it to your taste

        Reply
      • Theresa Summerfield

        June 30, 2020 at 11:18 am

        5 stars
        We had this last night, with left overs for lunch. I did half tofu & half red lentils, with coconut milk instead of cashews. It was utterly delicious!!! This will definitely be a regular in our kitchen, thank you

        Reply
        • Richa

          June 30, 2020 at 12:10 pm

          Awesome

          Reply
    43. arj

      June 18, 2020 at 11:11 am

      Can’t wait to try this!

      Reply
    44. Sue

      June 18, 2020 at 10:42 am

      5 stars
      I wish I could give this 10 stars; it was that delicious!! Made it with cut-up baby eggplants and my last few mushrooms; loved the flavors and the creaminess. Thanks Richa!

      Reply
      • Richa

        June 18, 2020 at 12:34 pm

        Awesome!!

        Reply
    45. Maneesha

      June 18, 2020 at 6:07 am

      This is on the menu for tonight, Richa! Can’t wait to try it!

      Reply
      • Maneesha

        June 19, 2020 at 8:18 am

        5 stars
        Made this and ABSOLUTELY LOVED IT! Perfect blend of spices! I used chickpeas instead of tofu, and it turned out beautifully! My husband really enjoyed it too! Thank you for all the hard work you put into your recipes and your blog! I love all your recipes!

        Reply
    46. Olwyn

      June 18, 2020 at 5:56 am

      Looks delicious and easy. Thank you for the oil free options and the reduced heat options. This will be supper tonight!

      Reply
    47. Susan

      June 17, 2020 at 9:46 pm

      5 stars
      This was amazing! I would give this 10 stars if I could. 🙂 So flavorful and creamy. My husband really enjoyed this. Flawless recipe. It’s a keeper!

      Reply
      • Richa

        June 17, 2020 at 11:10 pm

        Yay!!

        Reply
    48. Darca

      June 17, 2020 at 7:14 pm

      If you use chickpeas, do you still fry them up as with the tofu?

      (This recipe looks amazing and I’m going to make it this weekend!)

      Reply
      • Richa

        June 17, 2020 at 11:10 pm

        No you don’t need to fry the chickpeas, just add them at the step where you add tofu

        Reply
    49. Anu

      June 17, 2020 at 6:37 pm

      5 stars
      Made tonight… delish

      Reply
    50. Anu

      June 17, 2020 at 6:20 pm

      Made this for dinner this evening. Easy to make and so so delicious!!

      Reply
      • Richa

        June 17, 2020 at 6:35 pm

        Awesome! Please do add a rating when you make again!

        Reply
      • Vegan Richa Support

        June 17, 2020 at 7:06 pm

        yay!!

        Reply
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