Tofu do pyaza
Curries With Bumbi · ♥ 944 likes · 46.5K views · 11 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 454 g firm tofu
- 1 tsp ground coriander
- ½ tsp ground cumin
- 15 g grated ginger
- 25 g grated garlic
- 310 g tomatoes
- 25 g cashew nuts
- 1 whole chopped green chilies
- 1 cup hot water
- ½ tsp kasuri methi
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 2 whole cloves
Drain the firm tofu, wrap in paper towels and weight it about half an hour to drip off excess water; cut into any shape.
- finely chopped onions
- 1 whole bell pepper
Finely chop onions for the gravy; cut more onion into pieces and separate them for the garnish. Chop bell pepper to the same size.
- Kashmiri red chilli powder
- turmeric powder
- 4 tbsp water
Spice paste: ground coriander, ground cumin, Kashmiri red chilli powder and a little turmeric with about 4 tbsp water.
The spice paste
- 2 tbsp oil
- salt
In a non-stick heavy pan heat about 2 tbsp oil on medium-high; when shimmering add the chopped onions and a sprinkle of salt and fry, stirring often, about 10 minutes, to a slight brown.
Add the spice paste and stir on low heat a few seconds so the spices do not burn; rinse the bowl into the pan.
Add grated ginger and garlic and stir on medium-low 1 to 2 minutes to lose the raw smell; add the tomatoes.
- 1 tsp salt
Add the soaked, drained cashew nuts and a teaspoon of salt; cover on medium heat a few minutes, stirring in between, until the tomatoes are mush and most of the water has evaporated.
- sugar
Add chopped green chilies (optional) and a little sugar; cook to a jam-like appearance.
- 4 tbsp oil
- red chilli powder or paprika
In the rinsed, dried pan warm about 4 tbsp oil; add a little red chilli powder or paprika only while the oil is just warm, or it burns and turns bitter.
- salt
Fry the tofu in a single layer on medium-high, in batches if the pan is small, salting both sides, until golden brown; remove.
- freshly crushed black pepper
In the same oil fry the red bell peppers with salt on high heat a few minutes, keeping some crunch; add the onion petals with salt and crushed black pepper, stir about a minute, remove.
Frying the peppers and onion petals
Add the blended paste to the pan, rinse the blender jar in, and loosen with some hot water.
Add the tofu and cover on very low heat about 10 minutes.
- green cardamoms
- 1 whole cinnamon stick
In a pan on very low heat dry-roast coriander seeds, cumin seeds, green cardamoms, a cinnamon stick and cloves, stirring, until fragrant and a shade darker; do not over-roast or they turn bitter.
- coriander leaves
Stir the spice powder into the curry, then the peppers and onions with their juices; finish with coriander leaves.