Tomato tofu curry with potatoes
Curries With Bumbi · ♥ 298 likes · 11.6K views · 6 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp cumin seeds
- ½ tsp black mustard seeds
- 3 whole red onions
- 4–5 cloves garlic
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp grated ginger
- 4–5 whole tomatoes
- 454 g tofu
- 2 whole whole green chili
- ¼ cup frozen green peas
- 4 tbsp oil
Heat about 4 tablespoons oil on medium-high; when hot, lower to medium and add cumin and black mustard seeds.
- salt
Add the onions and garlic with a sprinkle of salt and fry on medium until soft, deeper in colour and the oil shows at the sides.
Tempering the seeds in oil
- hot water
Add a splash of hot water, turn the heat low and add turmeric and Kashmiri red chilli powder; stir briefly, then add the grated ginger (late, since ginger turns bitter if fried long).
Spice powders and ginger
Add the tomatoes with a sprinkle of salt and fry on medium, stirring, until their water has dried up and the oil shows around the sides, about 6 to 7 minutes.
- ½ cup hot water
Add some sweetness to balance the acidity and half a cup of hot water; cover on medium-low for 15 minutes, stirring now and then and adding a little water if it dries.
Covered cooking for 15 minutes
- garam masala powder
Meanwhile grind whole spices to a fine garam masala powder in a mortar and pestle.
- 2 whole boiled potatoes
Break the boiled potatoes in roughly, without mashing; break in the tofu, add a whole green chili and some salt.
Potatoes, tofu and peas
- 1 cup hot water
Add a cup of hot water, the fresh garam masala and the frozen peas; cover 8 minutes on medium-high.
- coriander leaves
Taste and adjust the salt; finish with coriander leaves. Serve with rice, roti or toasted bread.