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Monday, 25 April 2011


Ingredients
Firm Tofu/ Bean Curd( cut into bit size squares)-1 pack
Onion large chopped-1
Tomato large chopped-1
Pudina/ Mint leaves-1/2cup
Coriander leaves-1/2cup
Ginger and Garlic paste-1tbsp
Red chili powder-2tsp
Cumin powder-1tsp
Amchoor/ Dry mango powder-1/2tsp
Salt to taste
Oil required

For tempering
Cloves-3
Cardamom-2
Cinnamon stick-1"
Cumin seeds-1tsp

Method
Heat about 2 tsps of oil in a pan, add the sliced tofu squares and fry them on both sides until golden brown, set aside.Heat oil in a pan when hot add the tempering ingredients, when the aroma of whole spices rises add the chopped onions. Stir fry the onions for 2 mins, when onion turns brown add the ginger and garlic paste and fry for few more mins until the raw smell leaves. Now add the mint and coriander leaves( reserve some coriander leaves to garnish) and tomatoes, cook till tomatoes are mashed. Next add the tofu, red chili powder, cumin powder, amchoor powder and salt. Add 1/4cup water and cook the gravy until oil seprates on the sides of the pan. Serve hot with Pulao or Chapati.

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