Tofu Bell Pepper Recipe – Creamy Cashew & Spice Indian Curry

Last Updated on 2 months by Neha Deshmukh

Tofu Bell Pepper Recipe – Creamy Cashew & Spice Indian Curry

Introduction

Okay, friends, let me tell you about this curry. It’s become a total weeknight favorite at my place! I stumbled upon this recipe while trying to find a way to use up some tofu and bell peppers, and honestly, it’s a flavor explosion. It’s creamy, a little bit spicy, and packed with so much goodness. This Tofu Bell Pepper Curry is a hug in a bowl, and I can’t wait to share it with you. It’s surprisingly easy to make, even if you’re not a seasoned Indian cook.

Why You’ll Love This Recipe

This isn’t your average tofu curry. The combination of the cashew paste and fresh cream creates a richness you won’t believe. Plus, the spice blend is amazing – it’s warm, fragrant, and totally addictive. It’s a fantastic way to get a flavorful vegetarian meal on the table quickly. And honestly, even my meat-loving friends ask for seconds!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 ½ cups tofu, cubed
• 1 medium-sized yellow bell pepper (peeli shimla mirch)
• 1 medium-sized red bell pepper (lal shimla mirch)
• 2 medium-sized onions
• 2 tablespoons butter
• 1 teaspoon olive oil
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon fennel seeds
• 1 dried red chili (sukhi lal mirch)
• 1 bay leaf (tej patta)
• 1 inch cinnamon stick (dalchini)
• 2 teaspoons red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1 cup onion, ginger-garlic paste
• ¼ cup grounded cashew
• 1 teaspoon kitchen king masala powder
• ½ teaspoon garam masala powder
• 1 cup tomato puree
• 2 pieces cheese spread triangles
• 2 tablespoons dried fenugreek leaves
• ¼ cup fresh cream
• ½ teaspoon sugar (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! This recipe really shines because of the spice blend. Don’t skip toasting the coriander, cumin, and fennel seeds – it really wakes up their flavors. Kitchen King Masala is a bit of a secret weapon; it adds a lovely depth. You can find it at most Indian grocery stores, or online.

Cashews are key here. They create a wonderfully creamy texture without needing a ton of cream. I usually soak the cashews in warm water for about 30 minutes before grinding them to make a smoother paste.

And about those bell peppers – “Shimla Mirch” as we call them in India! You can use any color you like, but I love the sweetness of yellow and red together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of olive oil in a pan. Add the cubed bell peppers and onions. Sauté on high heat for about 5 minutes, until they start to soften and become fragrant. Remove them from the pan and set aside.
2. In the same pan, melt the butter. Add the dried red chili, coriander seeds, cumin seeds, fennel seeds, cinnamon stick, and bay leaf. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices!
3. Now, add the onion-ginger-garlic paste and cook for 5-7 minutes, stirring often, until it turns a lovely golden brown. This is where the flavor really starts to build. Mix in the cheese spread and ground cashew. Cook for another 5 minutes, stirring to combine.
4. Pour in the tomato puree and cook, covered, for 5 minutes. Then, add the red chili powder, cumin powder, Kitchen King Masala, turmeric powder, garam masala powder, and salt. Cook for 5-6 minutes, stirring occasionally, until the oil starts to separate from the masala.
5. Stir in the dried fenugreek leaves (kasuri methi) and cook for 2 minutes. These add a beautiful aroma and flavor.
6. Add the sautéed bell peppers and onions back to the pan. Cook for another 2 minutes, allowing the flavors to meld.
7. Gently fold in the tofu cubes. Cook for 3-4 minutes, being careful not to break them.
8. Finally, pour in the fresh cream and sugar (if using). Simmer for just 1 minute, then turn off the heat. Serve hot with naan or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if needed.
• Taste as you go! Adjust the salt and chili powder to your liking.
• For a smoother sauce, you can blend the masala with a little water before adding the cream.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter and the fresh cream for coconut cream or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you like it extra spicy, add another chili powder or a pinch of cayenne pepper.
• Festival Adaptation: My friend makes a version of this without onion and garlic for Navratri fasting. It’s still delicious!

Serving Suggestions

This curry is amazing with naan bread for soaking up all that delicious sauce. Basmati rice is also a fantastic choice. A side of raita (yogurt dip) helps cool things down if you’ve added a lot of chili powder.

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!

FAQs

1. Can I use a different type of tofu in this recipe? Absolutely! Firm or extra-firm tofu works best, but you can use silken tofu if you prefer a softer texture. Just be extra gentle when stirring.
2. What is Kitchen King Masala and where can I find it? It’s a popular Indian spice blend that adds a unique flavor. You can find it at Indian grocery stores or online.
3. How can I adjust the sweetness of the curry? The sugar is optional. If you prefer a less sweet curry, simply omit it.
4. Can this curry be made ahead of time? Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will meld even more.
5. What is the best way to serve this curry – with naan or rice? Honestly, both are amazing! It depends on your preference. Naan is great for scooping up the sauce, while rice is a more traditional accompaniment.
6. Can I freeze leftover curry? Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.