• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 2-3 People
  • Difficulty Medium

Recipe Description


  1. Vegetable oil for cooking
  2. Tofu Cubes – 1 Cup
  3. mace 1/2 blade
  4. Green cardamom 5-6 no.
  5. Garlic 1 Tbsp
  6. Carrot grated 1/2 cup
  7. Pumpkin grated 1/2 cup
  8. Tomatoes roughly Cut 4-5 no. large.
  9. Kashmiri Red Chilli Powder 1½ tsp
  10. Almond Butter 1 Tbsp
  11. soy milk 1/2 cup
  12. green chilies slit 2 no.
  13. ginger juliennes1 inch
  14. almond milk 1/4 cup
  15. Kasuri Methi 1 tsp
  16. Honey 1 Tbsp
  17. Salt to taste



  • In a pan heat 1 Tbsp of Vegetable oil, add mace, green cardamom, Garlic, sauté till garlic browns.
  • Add Grated carrot, pumpkin and sauté for 3-4 mins
  • Roughly cut tomatoes and add to the mixture.
  • Add salt and mix well. Cook for 6 -8 mins or till tomatoes get pulpy.
  • Add Kashmiri chili powder, and mix well
  • Remove from heat and let the mixture cool a little.
  • Add the mixture to a blender and blend to a fine paste by adding ¼ cup soya milk.
  • Heat 1 Tbsp oil in pan and add green chilies, ginger and sauté for 30 secs.
  • Strain the paste into the pan, Add almond butter and mix well.
  • Add remaining soya milk and almond milk and mix well.
  • Cover and cook for 4-5 mins,
  • Add tofu and mix well for 1 mins
  • Add kasuri methi and honey and mix well
  • Remove in a serving bowl.
  • Garnish with Mint Sprig and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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