firm or extra-firm tofu chickpeas chickpeas garam masala Kashmiri chili powder cashew cream dried fenugreek leaves
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Press tofu for 15 minutes, tear, and mix with chickpeas, lime juice, ginger garlic paste, and non-dairy yogurt. Sprinkle spices, toss, and bake at 400º F for 18-20 minutes.
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In a skillet, heat butter, add cloves, black peppercorns, and cardamom, cook until fragrant. Add onion and salt, cook until golden. Add ginger-garlic paste, tomato paste, spices, and salt, cook 2 minutes.
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Add cashew cream and salt, bring to a boil, then add baked tofu-chickpea mixture. Cook until coated, then switch off heat, taste, and adjust salt and flavor.
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