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Restaurant-style tofu and chickpea masala

Curries With Bumbi · ♥ 569 likes · 15.7K views · 7 min video

Read about tofu in the BrightCulinary Book

Restaurant-style tofu and chickpea masala, from the video Makes 6
Timestamp
Ingredients
Method
Techniques
  • 20 g ginger
  • 40 g garlic
  • 1 tsp cumin seeds
  • 219 g finely chopped onions
  • 1 tsp turmeric powder
  • 1½ tsp Kashmiri red chilli powder
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • ½ cup store-bought tomato puree
  • 439 g canned chickpeas
  • 1 tsp kasuri methi
  • 1 tsp garam masala powder
  • 2 tsp sugar
  • 454 g tofu
▶ 0:00
  • water
Blend ginger and garlic with a few tablespoons of water to a fine paste.
Ginger garlic pasteBlending
▶ 0:22
  • 4 tbsp oil
  • 1 whole dried bay leaf
  • 1 whole cinnamon stick
Heat 4 tablespoons oil in a pan on medium-high; add the bay leaf and cinnamon stick, then cumin seeds.
Whole spices in hot oil
▶ 0:53
  • salt
Add finely chopped onions and a sprinkle of salt; cook on medium-low, stirring often, until deeply browned, 8 to 10 minutes.
Browning the onions slowly
▶ 1:37
  • 4 tbsp water
Meanwhile mix turmeric, Kashmiri chilli powder, ground coriander and ground cumin with about 4 tablespoons water into a spice paste.
Mixing the spice paste
▶ 2:32
Add the ginger garlic paste; stir on medium 2 to 3 minutes until the raw smell goes.
Cooking out the pastes
▶ 2:32
Lower the heat, add the spice paste and stir 1 to 2 minutes until the raw spice smell goes.
▶ 2:57
Add the tomato puree and stir a few minutes.
Tomato puree and thick coconut milk
▶ 2:57
  • thick coconut milk
Add the thick part of the coconut milk; when it comes to a boil, add the chickpeas.
▶ 3:58
Mash some of the chickpeas to thicken the gravy.
Adding and mashing the chickpeasMashing
▶ 4:28
Add crushed kasuri methi, garam masala, sugar and salt.
Kasuri methi, garam masala, sugar and salt
▶ 4:28
  • salt
Add the drained, pressed tofu and stir gently to coat without breaking it.
▶ 5:06
  • 1 cup hot water
Add a little more than a cup of hot water; once bubbling, cover on medium-low 5 minutes.
Draining and adding the tofuDraining
▶ 5:22
  • thin coconut milk
Add a few tablespoons thin coconut milk; cover on medium-low about 10 minutes.
Simmering covered with water and thin coconut milk
▶ 5:52
  • water
Taste and adjust seasoning; add a splash of water if too thick.
▶ 6:14
  • coriander leaves
Finish with a generous amount of coriander leaves; discard the bay leaf and cinnamon stick; serve with rice, naan or roti.
Adjusting and finishingSeasoningRead