Tofu capsicum curry

Hi everyone,

We are back with another tofu recipe. Perfect for a quick weeknight dinner or a hearty weekend meal, this curry is not only flavorful but also packed with nutrients. Whether you're a seasoned vegan or just looking to explore more plant-based options, this recipe offers a delightful balance of spices and freshness that will have everyone coming back for seconds. 



Serves- 4

Ingredients-

Tofu- 200 g block

Onions- 2 big

Tomatoes- 3 big

Green capsicum- 2 large

Ginger- garlic paste- ¼ tsp

Cumin seeds- ½ tsp

Red chilli powder- 1 ½ tsp

Coriander powder- 1 tsp

Garam masala powder- ½ tsp

Turmeric powder- a pinch

Salt- to taste

Oil- 2 tsp

 


Method-

  1. Roughly chop the tomatoes and onions. Chop capsicum into 1- inch squares. Keep them aside.
  2. Wash the tofu block and chop the tofu into 24 pcs. Now, heat water in a vessel and turn off the stove once it is hot (it will take 2-3 minutes). Now, add the tofu cubes into hot water and let it soften for 4-5 min. Drain the water and keep the tofu cubes aside.
  3. Heat 1 tsp oil in a kadhai and add cumin seeds. Allow it to splutter. Then, add chopped onions and sauté in low flame until it turns translucent.
  4. Once it is done, add chopped tomatoes and sauté till it turns mushy.
  5. Now, add ginger- garlic paste and sauté till raw smell disappears.
  6. Turn off the stove and allow it to cool. Blend them into a smooth paste in mixer or blender and add water, if needed.
  7. In the same kadhai, heat 1 tsp oil. Add the chopped capsicum to the kadhai and mix well. Cook for 4-5 minutes until the capsicum starts to soften but remains slightly crunchy.
  8. Pour the tomato-onion paste into the kadhai and cook on medium heat for 2-3 mins.
  9. Add the red chilli powder, coriander powder, garam masala powder, turmeric powder, and salt to the paste. Mix well and cook for another 2-3 minutes. Add about ½ cup water to the curry.
  10. Now, add the tofu cubes to the curry. Stir it gently to ensure tofu is coated with the gravy without breaking the cubes.
  11. Cover the kadhai and let the curry simmer on low heat for 8-10 minutes to allow the capsicum and tofu to absorb the spices. Stir occasionally to prevent sticking.
  12. Taste and adjust seasoning with salt or spices as needed. If the curry is too thick, you can add a little water to reach your desired consistency.
  13. Once the capsicum is tender and the tofu is well-coated with the gravy, turn off the heat. Garnish with fresh coriander leaves, if desired. Serve hot with rice/ roti and your choice of salad.

 



Give it a try and do let us know how it turns out. Share it with friends and family who would love to try this.

Thanks for stopping by.

Chandhini & Subhashini

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