Kadhai Tofu

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.


  1. 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.
  2.  Place tofu cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep aside until required.
  3.  Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
  4.  Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
  5.  Add chopped tomatoes and mix well.
  6.  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.
  7.  Add chopped capsicum and salt, cook for 3-minutes.
  8.  Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
  9. Add 1/3 cup water and cook for 3-minutes.
  10.  Add tofu cubes.
  11.  Mix and cook for 3-minutes. Add 1 teaspoon of fresh cream or sour cream.
  12.  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.

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