Tofu Keema

What to Use:

  1. 2 tbsp neutral oil
  2. 6 black peppercorns
  3. 1 black cardamom pod, lightly crushed
  4. 3 green cardamom pods, lightly crushed
  5. 1-inch cinnamon stick
  6. 1 tsp coriander seeds
  7. ½ tsp cumin seeds
  8. 1 large red onion, peeled and finely chopped
  9. 4 large garlic cloves, peeled and crushed or grated
  10. 1 tbsp finely grated root ginger
  11. 2 green finger chilies, one finely chopped, the other slit lengthways
  12. ½ tsp ground coriander
  13. ½ tsp ground cumin
  14. 100g Greek or thick whole milk yogurt (optional)
  15. 500g Tofu
  16. 1 tsp fine salt
  17. 5 tbsp (10g) fresh mint leaves, finely chopped
  18. 5 tbsp (20g) fresh coriander leaves and stems, finely chopped
  19. 100g frozen peas


How to make:

  1. Heat the oil in a wide, heavy-based pan over medium-high heat, add the whole spices and fry until aromatic.
  2. Turn down the heat to medium-low, add the onion, and cook, stirring regularly, until soft and starting to brown.
  3. Stir in the garlic, ginger, and chopped chili, fry, stirring, for a couple of minutes, then add the ground spices and fry for another minute.
  4. Take it out on a plate and now add peas to the same pan and saute for some time- till the smell of raw goes away.
  5. Once done take it out on the same plate with the onion mix.
  6. Now add the Crumbled Tofu to the same pan and saute it for 8-10 minutes. Once it looked little bown
  7. Turn the heat back up to medium-high, Stir in the tofu with the onion and peas, salt, and whole slit chili, turn down the heat a bit and cook until the mix begins to look cooked, a little brownish.
  8. Garnish with Mint and cilantro.
Treat yourself to one very yummy dish of Tofu

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