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Ingredients
US|METRIC
6 SERVINGS
- 14 oz. super firm tofu
- extra firm tofu
- 1 tsp. ginger garlic paste
- 1 lemon
- avocado oil
- 1 Tbsp. vegetable oil
- 1 tsp. salt
- 2 Tbsp. vegan yogurt (. I use my cashew yogurt here. Use any vegan yogurt, but make sure it's unsweetened.)
- 1 tsp. paprika
- chili powder
- 1 Tbsp. ground coriander
- 3 cloves green cardamom pods
- 1 inch canela
- 2 bay leaves
- 1 medium onion
- 3 tomatoes
- 6 cloves garlic
- chili powder
- 1 tsp. paprika
- 1/4 cup raw cashews
- 1/4 cup pumpkin seeds
- 1 Tbsp. maple syrup
- 1 Tbsp. kasoori methi (dry fenugreek leaves)
- 1 tsp. Garam Masala
- salt (to taste)
- 14 oz. super firm tofu (or extra firm tofu, pressed to remove excess water. Cut the tofu into six slabs)
- 1 tsp. ginger garlic paste
- 1 lemon
- 1 Tbsp. vegetable oil
- 2 Tbsp. vegan yogurt
- 1 tsp. salt
- 1 tsp. paprika (or Kashmiri chili powder)
- 1 Tbsp. ground coriander
- 2 Tbsp. vegan butter (divided)
- 3 cloves
- 3 green cardamom pods
- 1 cardamom pod (black)
- 1 inch canela (piece)
- 2 bay leaves
- 1 medium onion (sliced)
- 3 tomatoes (cut in a large dice)
- 6 cloves garlic
- 1/2 inch ginger (knob, roughly chopped)
- 1 tsp. paprika (or Kashmiri chili powder)
- 1/4 cup raw cashews
- 1/4 cup pumpkin seeds
- 1 Tbsp. maple syrup
- 1 Tbsp. kasoori methi (dry fenugreek leaves)
- 1 tsp. Garam Masala
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