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    Home > Recipes

    Tofu Cubes in a Black Pepper Curry Sauce, Tofu "Paneer" Kali Mirch

    Posted: Aug 4, 2019 ยท Updated: Apr 26, 2022

    Jump to Recipe

    A spicy, tantalizing dish of tofu cubes in a black pepper curry sauce is the stuff of memorable meals. This recipe, a vegan version of Paneer Kali Mirch, a popular north Indian food often served in roadside eateries, is gluten-free. And when made with my basic tomato onion sauce for curries, it comes together in 20 minutes flat in one pot.

    A partial top shot of a round black bowl with a creamy sauce and cubes of white tofu and green cilantro

    I love, love, love the basic tomato onion sauce because it saves me so much time on weekdays -- and weekends, when I'd rather spend my time doing things that are fun rather than slaving over the stove. I've been sharing recipes with you as I have been making them, and today I have one that's really special: a vegan version of Paneer Kali Mirch.

    This is tofu in a black pepper curry sauce, and it's so good, you'll be licking your fingers and asking for more.

    And you'll have your family eating out of your hand (probably literally).

    So what's the basic tomato onion sauce?

    For those of you who don't know what I'm talking about, this is an Instant Pot recipe I shared with you a few weeks back that you can make and store in the refrigerator or freezer, and use to make quick, easy Indian dishes, like Chana Masala, Dal, Saag Aloo and so many more. This is the sixth recipe made with this magic sauce that I'm sharing with you, so if you make a batch, you'll have plenty of recipes to try it with.

    Tomatoes, onions, ginger, garlic and few spices form the basis of many, many north Indian dishes, including the ones you'll find on restaurant menus. But chopping and cutting tomatoes, onions, garlic and ginger and then cooking them before you add other ingredients each time you cook can be time-consuming. If you make a large batch of the sauce when you have some time to spare (not that it takes much time), you'll be able to skip through a number of steps and put together tasty Indian recipes in minutes.

    Finally, if you're worried everything will taste the same, worry not. They won't. The ingredients you add on top of the basic sauce give each dish its own unique flair and flavor, no one will know you made them with the same sauce.

    Do I have to use tofu in this recipe?

    Paneer Kali Mirch is made with paneer, an Indian cottage cheese, and super firm tofu makes a fine substitute for it. That said, I am all for mixing things up. If you're soy-free, or do not want to use tofu for any reason, you can certainly try chickpeas in this sauce. They'll taste quite wonderful.

    Round black bowl with a creamy sauce and cubes of white tofu and green cilantro

    Just how hot and spicy is this recipe?

    Every individual has a different tolerance for heat, and that's why I always advise you to go with what you're most comfortable with. Black peppercorns give this recipe its unique flavor -- and heat -- so use as much or as little of it as you like. I add about a teaspoon, but being Indian-born, my tolerance for spice is probably higher than average. You can and should start out with less and add more ground black pepper to the sauce at the end of the cooking process, if you think it needs a little more oomph.

    What do you serve with this Tofu "Paneer" Kali Mirch?

    A naan -- like this homemade garlic naan -- is ideal, but a homemade roti or paratha are just as good. Rice or quinoa work beautifully too.

    Serve with a side like my Curried Carrot Salad for a wholesome and delicious meal in minutes.

    Let's get on with the recipe now, and if you have questions, let me know in the comments below. And if you make it, I definitely want to hear. Or take a photo and tag me @HolyCowVegan on Instagram.

    Here are the ingredients you'll need for this recipe:

    • Basic Tomato Onion Sauce for Quick Curries
    • Vegetable oil
    • Green cardamom pods
    • Cloves
    • Cinnamon sticks
    • Cumin seeds
    • Whole black peppercorns
    • Raw cashews
    • Kasoori methi
    • Super firm tofu (extra firm is fine too, but press the water out first)
    • Garam masala
    • Cilantro
    • Lemon juice
    A close up top shot of a black bowl filled with a creamy yellow Tofu Paneer Kalimirch, a dish of tofu cubes in a spicy black pepper sauce.

    ***

    Looking for more recipes with the Basic Tomato Onion Sauce for Quick Curries?

    • Chana Masala
    • 10-minute Vegan Dal
    • Saag Aloo
    • Easy Aloo Matar
    • Vegan Methi Malai Paneer Tofu
    • Sarson ka Saag, a North Indian Mustard Greens Curry

    Looking for more Indian tofu recipes?

    • Tofu Tikka Masala
    • Tofu Makhani
    • Vegetable Biryani in 30 minutes
    • Instant Pot Vegan Butter Chicken with Tofu
    • Oven-blackened Tandoori Tofu

    Tofu "Paneer" Kali Mirch

    Tofu Paneer Kalimirch in black bowl with cilantro garnish.
    A partial top shot of a round black bowl with a creamy sauce and cubes of white tofu and green cilantro

    Tofu "Paneer" Kali Mirch

    A spicy, tantalizing dish of tofu cubes cooked in a black pepper sauce is the stuff of memorable meals. This recipe, a vegan version of Paneer Kalimirch, a popular north Indian food often served in roadside eateries, is gluten-free.
    5 from 4 votes
    Print Recipe Review Recipe
    Course: Main Course/Curry
    Cuisine: Indian Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Tofu paneer kali mirch
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 6
    Calories: 99kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Saucepan
    • Blender

    Ingredients 

    • 1 teaspoon vegetable oil
    • 1 ยฝ cups basic tomato onion sauce
    • 1 teaspoon cumin
    • 3 green cardamom pods
    • 3 cloves
    • ยฝ inch cinnamon stick
    • ยฝ to 1 teaspoon black peppercorns
    • 1 tablespoon kasoori methi (dry fenugreek leaves)
    • ยผ cup raw cashews
    • 16 oz extra firm tofu (cut into approx. ยฝ-inch cubes. You can also use extra firm tofu, but be sure to squeeze out the water first by swaddling the tofu in paper towels and placing in a colander. Place a heavy weight on top and let the tofu stand at least 30 minutes until most of the water has been expressed)
    • 1 teaspoon garam masala
    • Salt to taste
    • 1 tablespoon cilantro (for garnish)
    • 2 tablespoon lemon juice (optional)
    Prevent your screen from going dark

    Instructions

    • Heat the oil in a saucepan. Add the cumin, cardamom, cloves, cinnamon and peppercorns. As the spices start to change color, add the tomato onion sauce and kasoori methi and mix well. You don't need to let the sauce cook through at this stage.
    • Turn off the heat and pour the sauce into a blender. Add the cashews and a cup of water and blend until smooth, then pour it all back into the saucepan and turn on the heat.
    • Add the tofu cubes and let the sauce come to a boil. Stir in the garam masala.
      If your sauce feels too thick at any time, thin it out with water. You want a sauce that's thick enough to coat the tofu. Let the curry cook another five minutes on medium-low heat.
    • Stir in the lemon juice. Add salt and ground black pepper, if needed, and turn off the heat. Stir in the lemon juice.
    • Serve hot with naan, roti, paratha or rice.

    Nutrition

    Calories: 99kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Jamie

      July 10, 2020 at 1:42 pm

      5 stars
      This recipe is so good, I have made it at least four times now and each time the family just licks up their plates! Awesome recipe, Vaishali, and a definite keeper. Thanks for making our dinners memorable.

      Reply
    2. Rita Greenwood

      August 08, 2019 at 1:39 pm

      5 stars
      A transitioning vegan (80% vegan, 20% vegetarian), I am new to your website, but already so in love with your recipe's I could cry and that wouldn't be good, cos A) crying never looks pretty and B) adds more salt to the food your're crying over ๐Ÿ™‚
      Happy to be here and hope to learn lots of something new!
      From London, Rita x

      Reply
      • Vaishali

        August 09, 2019 at 3:53 am

        ?? Thanks for the lovely message! I'm happy you're here and I hope these recipes are helpful on your vegan journey.

        Reply
        • Rita Greenwood

          August 09, 2019 at 12:01 pm

          Thank you! ๐Ÿ™‚ xx

          Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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