This is an adaptation of an Indian recipe of Paneer Masala where I have replaced paneer with Tofu. This recipe came about more out of desperation after a long period of resisting to alter classic Indian recipes with local ingredients such as Tofu. But my hubby and I love this recipe now and it is a regular feature on our dining table.
Ingredients ( recipe for 2)
- 200 gms firm tofu, cut into small cube or triangle shape of your choice
- 2 small tomatoes, puree it in blender
- 1/2 medium sized red onion chopped fine
- 1/2 Green bell pepper ( capsicum) cut small
- 1/2 cup skimmed milk ( add cream if your prefer)
Masala
- salt to taste
- 1 tsp red paprika / chilli powder
- 1/2 tsp turmeric powder
- 1 tsp corriander and cumin powder
- 2 full cardomon
- 1 med sized cinnamon
- 1 tsp oil
- 1 tsp ginger and garlic minced or paste
Garnish
- chopped corriander or cillantro
- lemon wedge
Steps:
- Heat oil in a pan, add ginger and garlic paste till done and oil is freagrant.
- Add onion this oil and cook till its transperent
- Split the cardomon and add it to the oil with the cover, add cinnammon and rest of the masala and stir in the hot oil for a 30 secs
- Gently add the tomato puree and mix it well. Let the puree come to a boil
- Add the milk ( or cream) now and mix it at low flame. Your gravy is ready now.
- Add chopped tofu and green peppers to the gravy, cover the pan and let tofu soak the flavour for 8-10 mins on med flame.
- Serve it in a bowl, garnish with cillantro and lemon/lime.
- Enjoy it hot with Roti / naan / paratha or simple steamed rice.
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