Tofu Curry Recipe – Ginger Garlic & Smoked Paprika Indian Style

Last Updated on 2 months by Neha Deshmukh

Tofu Curry Recipe – Ginger Garlic & Smoked Paprika Indian Style

Hey everyone! I’m so excited to share this tofu curry recipe with you. It’s become a real weeknight staple in my kitchen – flavorful, satisfying, and surprisingly easy to make. I first stumbled upon this combination of flavors while experimenting with smoked paprika in Indian cooking, and honestly, it’s a game changer. Get ready for a curry that’s warm, comforting, and packed with deliciousness!

Why You’ll Love This Recipe

This tofu curry isn’t your average weeknight meal. It’s a beautiful blend of classic Indian flavors with a smoky twist. The tofu soaks up all the gorgeous spices, and the creamy sauce is just… chef’s kiss. Plus, it’s a fantastic way to enjoy a plant-based meal without sacrificing any flavor. It’s perfect for a cozy night in, or even a little weekend dinner party.

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams tofu
• 2.5 tablespoons yogurt
• 1 teaspoon ginger
• 1 teaspoon garlic
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon oil
• 0.5 teaspoon cumin seeds
• 1 cinnamon stick
• 2 medium red onions
• 3-4 medium tomatoes
• 3 large garlic cloves
• 0.5 inch ginger
• 1.5 teaspoons curry powder
• 0.25 teaspoon Kashmiri red chili powder
• 1 tablespoon sugar
• 2-3 tablespoons heavy cream
• 1-1.5 cups water
• 2 tablespoons chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Smoked Paprika: Don’t skip this! It adds a wonderful depth of flavor that mimics the traditional tandoor oven taste. I usually use Spanish smoked paprika (pimentón de la Vera).
• Tofu: I prefer using firm or extra-firm tofu for this recipe. It holds its shape better during cooking. Make sure to press it really well to remove excess water – we want it to soak up all that lovely marinade!
• Kashmiri Chili Powder: This is where the beautiful red color and mild heat come from. It’s a regional specialty from Kashmir, known for its vibrant hue and delicate flavor. You can usually find it at Indian grocery stores or online. If you can’t find it, regular chili powder will work in a pinch, but the color won’t be quite as striking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, press your tofu. Wrap it in paper towels and place something heavy on top for about 20 minutes. This gets rid of extra moisture, so it crisps up nicely. Once pressed, cut the tofu into bite-sized cubes.
2. In a bowl, combine the tofu with ginger, garlic, coriander powder, garam masala, red chili powder, smoked paprika, salt, and yogurt. Give it a good mix, making sure every piece of tofu is coated.
3. Now, let the tofu marinate in the fridge for at least 30 minutes. Overnight is even better – the longer it marinates, the more flavorful it becomes!
4. Heat the oil and butter in a large pan over medium heat. Add the cumin seeds and cinnamon stick. Let them sizzle for a few seconds until they become fragrant. This is where the magic starts!
5. Add the chopped onions and sauté until they turn golden brown. Then, add the minced ginger and garlic and cook for another 2 minutes until fragrant.
6. Time for the tomatoes! Add them to the pan along with the curry powder, sugar, Kashmiri chili powder, and salt. Cook for 10-12 minutes, stirring occasionally, until the oil starts to separate from the mixture. This means the masala is beautifully cooked.
7. Let the mixture cool slightly, then carefully blend it into a smooth paste. Return the paste to the pan.
8. Add the water and heavy cream to the paste. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
9. While the sauce is simmering, heat a separate pan and cook the marinated tofu until it’s browned on all sides.
10. Finally, add the browned tofu to the curry and simmer for 2-3 minutes, allowing the flavors to meld together. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• Pressing the tofu is crucial for a good texture.
• A good quality curry powder makes all the difference.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative and the heavy cream for coconut cream.
• Spice Level Adjustment: Add more or less red chili powder or Kashmiri chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Cream-Free Option: Omit the heavy cream altogether for a lighter curry. It will still be delicious!
• Quick Marinade Option: If you’re short on time, a 15-minute marinade is better than none.

Serving Suggestions

This tofu curry is amazing served with:

• Steaming hot basmati rice
• Warm naan bread (perfect for soaking up that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

• Is this tofu curry better with firm or soft tofu? Firm or extra-firm tofu is definitely recommended. It holds its shape better during cooking and doesn’t crumble as easily.
• Can I use coconut milk instead of heavy cream? Absolutely! Coconut milk will give the curry a slightly different flavor, but it’s a delicious and vegan-friendly alternative.
• What is Kashmiri chili powder and where can I find it? It’s a chili powder from Kashmir known for its vibrant red color and mild heat. You can find it at Indian grocery stores or online.
• How can I adjust the spice level of this curry? Simply add more or less red chili powder or Kashmiri chili powder.
• Can I make this curry ahead of time? Yes! You can make the curry base ahead of time and store it in the refrigerator for up to 2 days. Just add the tofu when you’re ready to serve.