Tofu Pasanda - tofu in a creamy, velvety smooth North Indian curry sauce - is delicious served over rice, naan, or flatbread. This gingery, nut-free sauce gets its creaminess from pumpkin seeds, poppyseeds, and coconut milk!
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Tofu Pasanda – tofu in a creamy, velvety smooth North Indian curry sauce – is delicious served over rice, naan, or flatbread. This delicious nut-free sauce gets its creaminess from pumpkin seeds, poppyseeds, and coconut milk! This recipe was originally published on April 23 2014

Pasanda literally means “favorite,” and is a popular sauce that you find in some North Indian restaurants. It has its own variations depending on the region and what protein it is paired with, whether it’s a meat Pasanda, chicken Pasanda, or paneer Pasanda. The paneer (cheese) Pasanda usually involves paneer stuffed with a flavorful mixture of nuts and spices. The combination of the spices cumin, coriander, fennel, cinnamon, poppy seeds is such a complex and fantastic flavor profile.
Today, we are making a vegan version of the chicken Pasanda, and this tofu Pasanda doesn’t use any nuts. I wanted to create a nut-free variation, so we are using pumpkin seeds in it. If you don’t want to use pumpkin seeds, you can use a mixture of almonds and cashews instead.

When I was writing my first cookbook, I had to come up with English ...