Tofu Mughlai Curry

Rich, creamy and authentically flavoured. Enjoy this mughal-style dish.



White paste

2 tsp charmagaj (melon seeds) soaked in warm water

2 tsp khus khus (poppy seeds) soaked in warm water

1 medium onion, chopped


Other ingredients

2 tbsp oil

½ green chilli, slit

¼ tsp Spice Emporium Hot Chilli Powder

¼ tsp fennel seeds (saumph) powder

1 /8 tsp cardamom (elaichi) powder

½ tsp Spice Emporium Home-Made Garam Masala

salt to taste

½ cup Earth Products Tofu cut into cubes, deep fried 

¼ cup boiled green peas

¼ cup cubed and boiled carrots

3 tbsp fresh cream

1 tbsp chopped coriander 

to garnish

Lal Qilla Excel Basmati Rice or fresh rotis to serve. 



The white paste

  1. In a pan, combine the onions, khus khus, charmagaj and ½ cup water together and simmer for 8 to 10 minutes or till they become soft.
  2. Remove from the stove and keep aside to cool.
  3. When cool, blend in a mixer to a smooth paste. Keep aside.


The curry

  1. Heat the oil in a saucepan on medium heat, add the white paste and green chilli and sauté till the paste turns golden brown in colour.
  2. Add the chilli powder, fennel seeds powder, cardamom powder, garam masala and salt, mix well and cook for 5 minutes while stirring continuously.
  3. Add the tofu, green peas, carrots, cream and ¾ cup of water, mix well and cook for another 2 to 3 minutes.
  4. Serve hot, garnished with coriander, with rice or roti.

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