What to Use:
- 2 tbsp neutral oil
- 6 black peppercorns
- 1 black cardamom pod, lightly crushed
- 3 green cardamom pods, lightly crushed
- 1-inch cinnamon stick
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 large red onion, peeled and finely chopped
- 4 large garlic cloves, peeled and crushed or grated
- 1 tbsp finely grated root ginger
- 2 green finger chilies, one finely chopped, the other slit lengthways
- ½ tsp ground coriander
- ½ tsp ground cumin
- 100g Greek or thick whole milk yogurt (optional)
- 500g Tofu
- 1 tsp fine salt
- 5 tbsp (10g) fresh mint leaves, finely chopped
- 5 tbsp (20g) fresh coriander leaves and stems, finely chopped
- 100g frozen peas
How to make:
- Heat the oil in a wide, heavy-based pan over medium-high heat, add the whole spices and fry until aromatic.
- Turn down the heat to medium-low, add the onion, and cook, stirring regularly, until soft and starting to brown.
- 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.
- 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.
- Once done take it out on the same plate with the onion mix.
- Now add the Crumbled Tofu to the same pan and saute it for 8-10 minutes. Once it looked little bown
- 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.
- Garnish with Mint and cilantro.
Treat yourself to one very yummy dish of Tofu
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