Tofu considered one of the healthiest of the cottage cheese community. Extracted from Soybean.
Serves 4-6
Ingredients:
Tofu- 200gms
Red fresh chilly - 2
Onion - 2
Red tomato - 4
Potato - 3
Green Peas - 50gms
French beans - 5-10
Carrot - 2
Ginger - 1 inch
Garlic - 2 (i have not used here but, if u prefer you can)
Oil - 4tbs
Red chilly powder - 1tbs
Turmeric powder - 1tbs
Jeera powder - 1/2tbs
Coriander powder - 1/2tbs
Garam Masala / Vegetable curry masala - 1/2tbs
Salt - 1 to 1 1/2 tbs
Sugar - 1/2tbs
Water - 2 cups
Lemon - 1
Method:
1. Chop red chilly slantingly. Slice the onions roughly. Cut the carrots, beans also slantingly. Peel the skin and cut the potatoes into cubes.
2. Par boil the carrots, beans, potatoes and green peas.
3. Heat 1/2tbs of oil in pan add onions and saute them till they turn slight brown.
4. Cool them and grind them to paste.
5. In the same mixer jar make the puree of tomatoes.
6. Cut the tofu into cubes of your choice. If, cubes are cut into big cubes it takes bit better.
7. Soak them in 1/4tbs of salt mixed water.
8. In a pan add remaining oil add ginger, garlic if you prefer, onion paste and saute well.
9. Once oil leaves pan add tomato puree saute for a while till the raw flavour of tomato evades.
10. Add dry masalas turmeric powder, red chilly powder, jeera powder, coriander powder.
11. Mix well and add the vegetables.
12. Add salt and mix well. Remember you have already added salt to Tofu.
13. Squeeze excess water from tofu and add to the gravy.
14. Add the garam masala and mix well.
15. Make sure the gravy gets coated over all veggies.
16. Add water and bring them to boil.
17. Stir occasionally soft handed please or else Tofu would break.
18. As the gravy gets thicker slow down the flame and close the lid. Give it a dum effect for 5-7mins.
19. Turn off the heat and squeeze lemon on top and serve.
Serve hot with Phulkas, Basmati rice, Rotis, Nans.
Serves 4-6
Ingredients:
Tofu- 200gms
Red fresh chilly - 2
Onion - 2
Red tomato - 4
Potato - 3
Green Peas - 50gms
French beans - 5-10
Carrot - 2
Ginger - 1 inch
Garlic - 2 (i have not used here but, if u prefer you can)
Oil - 4tbs
Red chilly powder - 1tbs
Turmeric powder - 1tbs
Jeera powder - 1/2tbs
Coriander powder - 1/2tbs
Garam Masala / Vegetable curry masala - 1/2tbs
Salt - 1 to 1 1/2 tbs
Sugar - 1/2tbs
Water - 2 cups
Lemon - 1
1. Chop red chilly slantingly. Slice the onions roughly. Cut the carrots, beans also slantingly. Peel the skin and cut the potatoes into cubes.
2. Par boil the carrots, beans, potatoes and green peas.
3. Heat 1/2tbs of oil in pan add onions and saute them till they turn slight brown.
4. Cool them and grind them to paste.
5. In the same mixer jar make the puree of tomatoes.
6. Cut the tofu into cubes of your choice. If, cubes are cut into big cubes it takes bit better.
7. Soak them in 1/4tbs of salt mixed water.
8. In a pan add remaining oil add ginger, garlic if you prefer, onion paste and saute well.
9. Once oil leaves pan add tomato puree saute for a while till the raw flavour of tomato evades.
10. Add dry masalas turmeric powder, red chilly powder, jeera powder, coriander powder.
11. Mix well and add the vegetables.
12. Add salt and mix well. Remember you have already added salt to Tofu.
13. Squeeze excess water from tofu and add to the gravy.
14. Add the garam masala and mix well.
15. Make sure the gravy gets coated over all veggies.
16. Add water and bring them to boil.
17. Stir occasionally soft handed please or else Tofu would break.
18. As the gravy gets thicker slow down the flame and close the lid. Give it a dum effect for 5-7mins.
19. Turn off the heat and squeeze lemon on top and serve.
Serve hot with Phulkas, Basmati rice, Rotis, Nans.
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