Tofu has almost replaced paneer in my kitchen. Its been just a few months I started using tofu, and I love it more than paneer now. What I love about tofu is that it doesnt have a milky smell as in paneer and it also feels lighter. Tofu is comparatively less in calories and fat and is a good source of protein ...
Tofu is made by coagulating soy milk and pressing the resulting curds. Tofu originated in ancient China and is widely used in East Asian and Southeast Asian cuisines. This recipe is a simple indian style curry with firm tofu and capsicum and it makes a great side dish for chappathi or naan.
Firm tofu - 200 gm block
Green capsicum - 1, seeded and diced
Oil -1 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 small, finely chopped
Garlic - 4 to 5 cloves, chopped
Coriander powder - 1 tsp
Garam masala - to taste
Kasuri methi - 1/2 tsp, crushed
Chopped coriander leaves - to garnish
Ghee or butter - 1 tsp
For curry paste
Oil -1 tbsp
Dry red chillies - 3
Onion - 2, chopped
Tomato - 2, chopped
Salt to taste
This curry paste can be used in a variety of north indian gravies.
1. To make the curry paste, heat oil in pan and add dry chillies followed by onions. Add salt and saute till onions become soft. Add tomatoes and a few spoons of water and cover and cook till mushy. Remove from the stove and let it cool. Grind to a smooth paste.
2. Cut the tofu to blocks and keep it in a bowl of warm water for few mins. Drain and keep aside.
3. Heat oil in a pan and add cumin seeds. Add onion and garlic and saute till it starts turning brown.
4. Add coriander powder and then the curry paste and combine well. Add a little water and bring to boil. Add capsicum and tofu pieces and garam masala. Adjust the salt and cover and cook for 5 minutes.
5. Add kasuri methi and coriander leaves and combine well. Serve with a dash of ghee or butter.