Tofu Curry

Tofu in mildly flavoured cashewnut sauce
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Others
Servings 4 people

Ingredients
  

  • 1/2 packet Firm tofu drained, cubed and fried to golden brown
  • 4 nos Baby corn diced
  • 1 no Carrot diced
  • 2 nos Green chilies chopped
  • 1 no Onion finely choppe
  • 2 nos Tomatoes cored and finely chopped
  • 1 slice Pineapple cubed - optional
  • 1 no Star anise
  • 2 nos Cloves
  • 2 nos Cardamom
  • 1/4 cup Coriander leaves chopped
  • 1/2 tsp Cumin powder
  • 1/2 tsp Aniseed powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Chilly powder
  • 4-5 nos Cashew nuts soak in hot water and grind it with ½ cup fresh coconut

Instructions
 

  • Soak cumin, aniseed, coriander and chilly powder in hot water to make a thick paste and keep it aside.
  • Heat oil in a non stick pan and add star anise, cloves, cardamom and stir for few seconds.
  • Add onions, chilies and sautT for a minute.
  • Add chopped tomatoes, stir well on low flame and allow the tomatoes to become soft. :- You may close with a lid.
  • Open the lid, add the curry paste and sautT till the oil floats on top.
  • Bring up the heat to medium high, add the cashew paste and stir well.
  • Add salt as per taste.
  • Add the vegetables, tofu, pineapple and cook on simmer till the vegetables are well blended.
  • Add chopped coriander leaves.
  • :- Transfer to a plate and garnish as shown.
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