Step 1: Prepare and Slice Tofu

Press the block of tofu to remove excess water. Slice the pressed tofu into thick, flat pieces.

Step 2: Coat Tofu

In a bowl, toss the tofu slices with cornstarch, 1 tsp Kashmiri chili powder, garlic powder, and 1/2 tsp salt until evenly coated.

Step 3: Crisp Tofu

Heat 2-3 tbsp of regular or mustard oil in a skillet over medium-high heat. Add the coated tofu slices and cook undisturbed for 2 to 3 minutes, or until golden brown on the bottom side. Flip the slices and continue to cook until golden brown on the other side. Remove the crisped tofu from the skillet and set aside.

Step 4: Sauté Onions and Spices

In the same skillet, add fennel seeds and black peppercorns. Add the finely chopped red onion and 1 tsp salt. Cook over medium-high heat until the onion is translucent. Add splashes of water as needed to ensure the onion cooks evenly and becomes nicely golden without getting mushy. Then, add the minced garlic and continue to cook until the onion is uniformly golden.

Step 5: Blend Sauce Base

Transfer the cooked onion mixture to a blender. Add 2 tbsp Kashmiri chili powder and 1 cup of water. Blend until the onion, black pepper, and fennel seeds are completely broken down and the mixture is smooth.

Step 6: Temper Whole Spices

Heat the skillet again over medium heat with a little oil (if needed). Once the oil is hot, add the whole spices: black cardamom (opened), cinnamon stick, and cloves. Sauté for a few seconds until fragrant.

Step 7: Combine Sauce Ingredients

Add the tomato puree to the skillet. Pour in the blended onion mixture. Rinse out the blender with 1/2 cup of water and add this to the skillet. Stir in the ground ginger, ground fennel, turmeric powder, and garam masala. If using, add 1/4 tsp hing with the whole spices in the previous step.

Step 8: Simmer the Curry

Mix all ingredients well. Gently fold in the crisped tofu slices. Reduce the heat to low, cover the skillet, and simmer for about 20 minutes. Allow the sauce to cook low and slow until all the flavors meld and the sauce thickens slightly.

Step 9: Garnish and Serve

Remove from heat. If desired, drizzle with non-dairy yogurt for creaminess and to temper the heat. Garnish with fresh chopped cilantro or parsley. Serve the Kashmiri Lal Tofu Paneer hot over rice, naan, roti, sourdough, or any cooked grain of choice.

• When cooking onions, add splashes of water as needed to prevent them from getting mushy and ensure even cooking.

• Open black cardamom pods slightly before adding to the oil to release their flavor.

• Instead of blending the onion mixture, chop the onion very small and use ground fennel and ground black pepper instead of whole spices for a chunkier sauce.

• Substitute tofu with chickpeas, beans, roasted vegetables, or chickpea tofu.