The most BEAUTIFUL Masala Recipe to CURRY YOU throughout the week

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh is higher in protein, while paneer is more traditional.

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess with fewer calories.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use, while caraway seeds are more accessible.

Finely chop 1 red onion.

Grate 1 to 2 pieces of garlic.

Grate 1 small piece of ginger.

Finely chop 1 green chili pepper.

Peel and chop 5 shallots in half.

Press 350 grams of extra firm tofu with a paper towel.

Slice the tofu into bite-sized pieces.

Dice the tomatoes.

Extract seeds from 3 cardamom pods if desired.

Heat a sauté pan over medium heat and add about 1 tablespoon of avocado oil.

Add tofu and sauté for 4 to 5 minutes.

Set aside the tofu and shallots after sautéing for 3 to 4 minutes.

Return the sauté pan to medium heat and add 3 tablespoons of chili oil, 1 teaspoon coriander seeds, and 3 dried chili peppers; fry for a couple of minutes.

Add the red onions and sauté for 3 to 4 minutes.

Add garlic, ginger, and green chili; sauté for a couple of minutes.

Stir in 1 teaspoon sweet paprika, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon turmeric, and 1/2 teaspoon salt; sauté for a couple of minutes.

Add 2 teaspoons garam masala and sauté for a couple of minutes.

Add 1/4 cup water and stir, cooking for a couple of minutes.

Add diced tomatoes and 1/2 cup tomato puree; stir and cook for a couple of minutes.

Add back the tofu and shallots, stirring well.

Add 1 cup of water and stir; cover and cook just under medium heat for about 10 minutes.

Stir in 1/4 cup coconut cream.

Plate and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens