Monday, January 12, 2015

Tofu Masala


Onion - 3
Ginger, chopped - 2 tablespoons
Garlic Cloves - 6
Tomatoes - 5
Tofu - 600gms
Big Green Chillis - 3
Cooking Oil - 4 teaspoons
Butter - 1 tablespoon
Nigella Seeds - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Garam Masala Powder - 2 teaspoons
Red Chilli Powder - 2 teaspoons
Sugar - 1 teaspoon
Salt - to taste
Kasoori Methi - 1 1/2 tablespoons
Fresh Cream - 3 tablespoons

For Garnishing:

Coriander Leaves

  1. Chop onions and garlic.
  2. Boil tomatoes until they turn soft and their skin starts peeling off. Let them cool down.
  3. Cut tofu into 1/2 inch pieces.
  4. Heat 1 teaspoon of oil in a pan, slightly roast the tofu pieces. Transfer them into a bowl and keep them aside.
  5. Now heat 2 teaspoons of oil in the same pan.
  6. Add chopped onions. Saute for a minute.
  7. Add ginger and garlic. Saute until onions turn brown. Once cooled, blend into smooth paste.
  8. Heat 1 teaspoon oil in a pan. 
  9. Add butter.
  10. When the butter melts, add nigella seeds.
  11. When the nigella seeds start sizzling, add the green chillis. Saute until white and brown patches are formed on the chillis.
  12. Add onion paste. Mix well and cook for 3-4 minutes.
  13. Discard the skin of the boiled tomatoes and puree them.
  14. Add tomato puree, garam masala, cumin powder, coriander powder, red chilli powder, turmeric, salt and sugar to the onion mixture. Pour a little water (you can use the water used for boiling tomatoes) to adjust the consistency of the gravy. Mix well and cook on low flame for 5-10 minutes
  15. Add the tofu pieces. Continue to cook for another 5 minutes
  16. Rub kasoori methi between your palms to coarsely powder. Add this to the cooking gravy. Mix well.
  17. Now pour fresh cream, mix well and cook for 2-3 minutes. Turn off the heat.
  18. Garnish with coriander leaves. 
  19. Serve hot.


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