Kadai Tofu

Kadai Tofu

| Rekha Vengalil


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 
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