Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 servings
21 day fix count: 1 serving = 1 green, 1.5 red (for vegetarians), 1 tablespoon
|250 gms Tofu, cut into 1-inch cubes|
|2 tablespoons Dry Coriander Seeds|
|2 Dry Red Kashmiri Chillies|
|1 Green Cardamom|
|1 medium Capsicum, chopped into 1-inch pieces|
|3 medium Tomatoes, finely chopped|
|2 medium Onions, finely chopped|
|1 tablespoon Ginger-Garlic Paste|
|1/2 teaspoon Red Chili Powder|
|2 tablespoons Tomato Puree, optional|
|2 teaspoons Dry Fenugreek Leaves (kasuri methi)|
|1 tablespoon Cooking Oil or Ghee (clarified butter)|
|1 teaspoon Fresh Cream or sour cream, optional|
|1/3 cup Water|
|Salt, to taste|
Tomato puree and fresh cream are optional ingredients in this recipe. If they are not available, you can skip them.
- Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.
- Place tofu cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep aside until required.
Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
Add chopped tomatoes and mix well.
Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.
Add chopped capsicum and salt, cook for 3-minutes.
Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
Add 1/3 cup water and cook for 3-minutes.
Add tofu cubes.
Mix and cook for 3-minutes. Add 1 teaspoon of fresh cream or sour cream.
Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.Transfer prepared curry to a serving bowl and serve hot.