Vegan Kashmiri Lal “Paneer” Tofu (Lal Chaman)

Kashmiri lal tofu – pan seared tofu in an fragrant fiery Kashmiri chili tomato curry sauce – is a simplified model of the North Indian curry, Kashmiri lal paneer. (Gluten-free with soy-free and nut-free choices)

It is a vegan model of Kashmiri lal paneer, from the northernmost state in India. It’s a in style dish normally made for entertaining, gatherings, weddings, or particular events. It has this scrumptious sauce which is tremendous purple (lal) in colour, because of the Kashmiri chili! I exploit Kashmiri chili powder in lots of recipes, it has a selected taste profile. Undoubtedly get some Kashmiri chili powder! You need to use it in locations the place you utilize paprika.

There are alternative ways to make this recipe, relying on the area and time of the 12 months. Kashmir is a northern state in India, most of which is within the excessive altitude Himalayan area. Which means contemporary produce will not be all the time out there. 

Relying on the area and the supply of produce, this recipe might be made with a number of aromatics, like onion, garlic, contemporary ginger, and contemporary tomato. In any other case, it may be made with out onion, garlic, or tomato, utilizing simply the spices and somewhat little bit of yogurt to make the sauce.

I’m utilizing onion and utilizing some dried variations of aromatics, like floor ginger and garlic powder, so as to add extra taste to the sauce and simplify the recipe.

Moreover, I’m taking inspiration from Kashmiri hen curry so as to add extra spices and flavors to the sauce. In the event you don’t have a spice or two, you may nonetheless make this dish, and it’ll nonetheless prove completely scrumptious.

This recipe, additionally referred to as Lal Chaman, is commonly made as part of Wazwan, which is a ramification made for entertaining or particular events. 

There are a number of different Kashmiri recipes on the weblog as nicely, like my Kashmiri mushrooms with a scrumptious umami-rich sun-dried tomato sauce, Kashmiri dal, which is a straightforward dal, and creamy Rogan Josh curry, which is the extra in style Kashmiri recipe that you simply may discover in some Indian eating places.

This sauce is so unimaginable flavorful, you need to use any protein with it! Corresponding to chickpeas, beans, vegan hen, soycurls and so forth. The sauce can get fairly scorching with the black pepper and the Kashmiri chili powder( some manufacturers are hotter whereas some fairly gentle). If you find yourself with too scorching a sauce, tame with some cashew cream.

Strive these Kashmiri recipes, and I’ll even be bringing extra Kashmiri recipes to the weblog sooner or later. I’ve been going deep into regional Indian delicacies for the previous couple of years, bringing you all these scrumptious recipes and flavors, so keep tuned! Do let me know when you like these regional Indian recipes. Some could be a bit intimidating with longer lists of spices and steps. I attempt to simplify them whereas nonetheless preserving the normal flavors! In case you are new to my web site, attempt my simpler faster Indian recipes like butter chickpeas, Palak tofu, dal tadka.

Why You’ll Love Vegan Kashmiri Lal Paneer

• tremendous flavorful, tomato chili curry sauce with flavors of Kashmiri chili powder, turmeric, ginger, garlic, and cumin
• crispy tofu is tremendous flavorful from Kashmiri chili powder and garlic powder
• one-pan recipe prepared in about an hour
• simplified model of a Kashmiri big day dish
• naturally gluten-free and nut-free with straightforward soy-free possibility

Substances

• tofu – That is your vegan paneer. For soy-free, you may exchange the tofu with chickpea flour tofu, pumpkin seed tofu, or seitan. You can too skip the crisping up step and add cooked chickpeas, beans, or greens on to the sauce. 
• floor spices – For the tofu, you will have Kashmiri chili powder, garlic powder, salt, and cornstarch. For the sauce, we’re utilizing hing (omit for gluten-free or when you don’t have it), turmeric, floor ginger, cumin, and salt.
• oil – To crisp up the tofu and sauté the onions.
• onion – Provides a lot umami!
• complete spices – You will have complete fennel seeds and black peppercorns. Substitute with floor variations, if you’re not going to puree the sauce. Afterward, additionally, you will roast some black cardamom, complete cloves, and a cinnamon stick so as to add much more taste to the sauce whereas it’s cooking!
• garlic – For umami.
• tomato puree – This together with the blended onion and kashmiri chili is the bottom to your curry. You need to use canned or contemporary. Unseasoned tomato sauce can be advantageous to make use of.
• garnishes – High your Kashmiri lal tofu with cilantro, non-dairy yogurt or non-dairy cream, and lemon juice.

Easy methods to Make Vegan Kashmiri Lal Paneer

Press the tofu, when you haven’t already, then slice it into 1½” to 2” massive slices which are about ½ inch thick. You can too tear the tofu into natural shapes for a extra chicken-like texture. It would additionally choose up extra taste that means.

In a shallow bowl, add Kashmiri chili powder, garlic powder, salt, and cornstarch. Combine nicely. Add half of the tofu slices to the bowl, toss to coat. Take away these slices,  then add the remaining slices and toss once more. If utilizing torn tofu, add all of it directly and toss nicely to coat. Put aside.

Warmth a big skillet over medium-high warmth. Add the oil, and as soon as the oil is scorching, add the tofu. Unfold evenly and allow them to cook dinner undisturbed for 2-3 minutes or till the underside turns golden. Flip and cook dinner the opposite facet till properly golden and considerably browned. Take away from the skillet and put aside.

In the identical skillet, add a bit extra oil over medium-high warmth. Add the onion, fennel seeds, black peppercorns, and ⅛ teaspoon salt. Combine in and cook dinner till the onions flip golden. We’re utilizing complete spices right here, as a result of we’re going to mix the onion combination. In the event you don’t need to mix the onion combination, then use floor fennel seeds and floor black pepper as a substitute.

Add splashes of water as wanted to assist the onion cook dinner evenly, however don’t add an excessive amount of water, as a result of we need to get the onion golden and in addition barely dried out slightly than mushy. Historically, you utilize fried onion on this recipe, however right here we are going to cook dinner it till golden brown earlier than continuing.

Halfway by cooking the onion, add the garlic and proceed to cook dinner. As soon as the onion is golden, switch it to a blender, if mixing. Add 1½ to 2 tablespoons of Kashmiri chili powder and 1 cup of water, then mix the combination till clean. It’s possible you’ll must mix for a minute, let it sit for 2-3 minutes, after which mix once more for one more 30 seconds. If the combination is just too thick, add extra water to assist mix it easily.

In the identical skillet over medium warmth, add a teaspoon of oil. Add the black cardamom, cloves, and cinnamon stick and sauté for just a few seconds. Then add the asafoetida (if utilizing), after which add the blended onion combination, tomato puree, the entire floor spices, and remaining salt. Combine in.

Rinse out the blender with ½ cup of water and add it to the skillet. Then, add the cooked tofu slices, cut back the warmth to low, cowl, and let it simmer for 20-Half-hour. The sauce ought to cook dinner low and gradual to develop all of that taste. It would thicken barely and there can be purple sheen of oil on prime. Even when no sheen develops, the colour will darken, and the dish will begin to odor wealthy and roasted.

After 20-25 minutes, style and alter the salt and taste. Add a contact of sugar to stability the flavors, when you like, or a contact of lemon juice. Garnish with some cilantro and non-dairy yogurt, if you want. Let it simmer for one more couple of minutes, then swap off the warmth.

What to Serve with Kashmiri Lal Tofu

Serve this scrumptious vegan Kashmiri lal paneer with rice, quinoa, pulao, naan, flatbread, sourdough, or roasted greens. The thick and flavorful sauce pairs nicely with any protein of your alternative.

You can too make Naan or pita wraps. Slice the tofu and add to the wrap together with crunchy veggies comparable to lettuce or cabbage. High with chopped onion and tomato and a number of the sauce.