Stewed tofu curry with vegetables
Curries With Bumbi · ♥ 369 likes · 14.8K views · 5 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tbsp curry powder
- 2 tsp kashmiri red chili powder
- 3–4 tbsp oil
- 185 g green bell peppers
- 1 whole dried bay leaf
- ½ tsp cumin seeds
- 200 g chopped onions
- 20 g grated ginger
- 15 g grated garlic
- 186 g tomatoes
- 320 g potatoes
- 104 g carrots
- 1 lb soft tofu
- 120 g green beans
- ⅓ cup frozen green peas
Mix the curry powder, turmeric powder and kashmiri red chili powder with about four tablespoons of water into a spice paste.
Making the spice paste
- turmeric powder
- 4 tbsp water
- salt
Heat oil over medium-high heat and fry the green bell peppers with a sprinkle of salt until brown along the edges; take them out, leaving the oil.
Add the bay leaf and cumin seeds and stir on low heat until fragrant but not too dark.
Bay leaf, cumin and onions
Add the chopped onions with a sprinkle of salt and stir on medium heat until golden with slightly brown edges, about 8 to 10 minutes.
With the heat low, add the spice paste and fry a few seconds; on higher heat it burns.
Aromatics and the spice paste
Add the tomatoes and a sprinkle of salt, cover on medium heat a few minutes until pulpy, uncovering to stir so nothing sticks and burns.
Cooking the tomatoes down
- 1 cup hot water
Add the potatoes and carrots, stir a few minutes, add about a cup of hot water and salt; cover on medium heat 10 minutes until about 80% cooked.
Potatoes and carrots
Add the green beans and tofu with a sprinkle of salt; cover on medium low heat about 8 minutes.
Green beans, tofu and finishing
- chopped stems of coriander
Turn off the heat; add the chopped coriander stems, frozen green peas and a little coriander leaf.
- coriander leaves
Remove the bay leaf, return the fried bell peppers and finish with more coriander leaves. Serve with rice or roti.