Wednesday, July 25, 2012

Tofu masala

  Tofu is one of the best sources of proteins for vegans or vegetarians. The texture and color (particularly of extra firm tofu) makes it sometime close to paneer (cottage cheese) without the fat that paneer adds to the diet. In fact many of the Indian dishes with paneer can be made with tofu. I would admit that the taste is slightly different, but it still is a great option!


Serves up to 3-4 people
Preparation time: 1 hour


400 grams of Extra firm tofu

1 large chopped onion

2 large chopped tomatoes

1 chopped red capsicum
1 tbsp of ginger

4 garlic cloves
1 tsp of red chilli powder(~spice level)
2 tsp of coriander powder

1 tbsp of butter
2 cloves
1 inch of cinnamon
1 bay leaf
1/4 tsp of cumin seeds
1/4 tsp of fennel seeds
1 tbsp of kasoori methi (dry fenugreek leaves)

4-6 cashewnuts
1 tbsp of milk
oil for frying

salt as required


1.Grind the chopped onion, ginger, garlic,red chilly powder, corriander powder together in to a paste. Then grind the tomatoes separately.

2.Cut the tofu in to small squares. Add of oil to the preheated pan and then shallow fry the tofu. Transfer to a plate and shallow fry the red bell pepper.

3.Add the butter, as it is melted add the cumin seeds, fennel seeds, garam masala( bay leaf, clovs and cinnamon). As the nice aroma comes, add the ground paste.

4.Saute well till the raw smell disappears.

  5.Add the tomato paste and saute them.

6.Saute for 20-25 minutes and add the fried tofu , bell pepper and kasoori methi and remaining salt to the pan. Bring it to boil. Grind cashew nuts with milk and add them.

7.Cook for a minute and Tofu masala is ready. Serve with roti/ rice.

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