Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)

I added a corn starch slurry to thicken it. Very flavorful and satisfying.

Good. Enjoyed the addition of cashew cream. After tasting I added a lot more of all of the initial spices and also added some courgette and spinach. We had ours in a jacket potato rather than rice for a change and it worked very well.

Add more spices when you make it. Found the original a little bland

This is a must try recepie. Excelent, clear and easy to follow instructions

Absolutely delicious! It's definitely got a good kick. I swapped some of the spices around. Used a basic curry powder seasoning and chipotle seasoning instead of cayenne. I also cooked the tofu in the oven while I made the sauce. Other than the pan for the tofu in the oven this is basically a one pot dish. LOVE that! My husband and I both ate a good portion of it with rice and there is still enough for one more full portion. I called dibs! 😂

Added toasted cauliflower and some kale to bulk it up. Doubled the spices and added a bit more salt.

Worth the try

It was great but I preferred the gravy crushed, so I used the hand blender.

Loaded up with spice and herbs. Served over pita like a pizza. Super!

I liked this a lot! The cashews add a nice creaminess. I added more salt and some chili flakes for more heat. Will make this again.

Just okay. Agreed with the other comments about needing to add more spice. I probably won’t make it again.

Cardamom and kasoori methi not necessary, very good and easy recipe. Would definitly use more spices than mentioned (I used at least double the amount). Very good with naan, rice also works but just ok.

Great Recipe. Had to double the garam masala and added 1tsp psyllium husk powder to thicken it up a bit but otherwise definitely a keeper.

Turned out amazing!! My local grocery store didn’t have every spice, but still turned out great! It did take the gravy a lot longer to thicken up than the recipe indicated (I substituted coconut milk in for the cashew milk, so maybe that was why?), so maybe consider leaving it uncovered the whole time to save yourself some time!

Too much black pepper, but it was more mild the following day

Wish I had added more spices and not cut the tofu so big so it would be crispier. Tasted even better as leftovers!

Reviews have been really good, so I don't know if we did something wrong in creating this dish (other than putting with noodles instead of rice - but that shouldn't change the flavour!), but we just found it rather bland. It wasn't not nice... but not tasty either.

made it with oat milk and it turned out delicious!

Doubled the spices except for spicy and amount of cashews. Delicious!

This was very good. Lovely flavours, nice with the cashew cream as I usually use coconut in a curry. Will make again for sure!

Used fresh tomatoes, didn't have any onions :( Also used coconut milk instead of cashew. SMELLS awesome!

Loved this! Starting with previously frozen tofu means less pressing and great texture. Amazing how fast the sauce thickens. I added frozen peas for veggies and colour. On rice with a bit of stir fried cauliflower.

No photo this time, used 1 can coconut milk instead of the flour and water. Also added 2 cups no salt added chicken broth (we like it soupy). Taste was great! Spicy, seasoned, well done!

The gravy didn't thicken very much but it was tasty and easy to make. We made for 2 but still used spice amounts for 4 people and it was just right so don't be afraid to add a bit more in.