| Preparation Time: 20 min Cooking Time: 30 min Serves: 3 |
Ingredients:
To marinate:
Procedure:
1. Wrap tofu with kitchen towel and keep it aside for 30 min. Drain water from it completely. Cut them into cubes or desired size and shape. Pat with kitchen tissue or soft towel and drain water. In a large mixing bowl and mix all the ingredients given in “ to marinate” section and allow it to rest for 20 min.
- Tofu - 200 gm
- Tomato - 4 or 5 big sized
- Onion - 2 medium sized
- Ginger garlic paste - 1 tbsp
- Cardamom - 2 pieces
- Cinnamon - ¼ inch
- Cloves - 4 pieces
- Coriander - to garnish
To marinate:
- Ginger garlic paste - ½ tbsp
- Turmeric powder - 1 pinch
- Chili powder - 1 tsp
- Coriander powder - 3 tsp
- Cumin powder - 1 tsp
- Garam masala - 1 tsp
- Curd - 1 tbsp
- Salt to taste
Procedure:
1. Wrap tofu with kitchen towel and keep it aside for 30 min. Drain water from it completely. Cut them into cubes or desired size and shape. Pat with kitchen tissue or soft towel and drain water. In a large mixing bowl and mix all the ingredients given in “ to marinate” section and allow it to rest for 20 min.
2. Heat a flat pan and add 1 tbsp of butter. Roast tofu on both sides until its golden brown. Repeat it in batches.
3. Heat a medium sized pan with oil. Add cinnamon, cardamom, cloves and roast for few sec. As nice aroma comes out, add onion and saute for 2-3 min. Onion becomes soft and translucent.
4. Then add ginger garlic paste. Saute til it raw smell leaves. Add turmeric powder and chili powder. Mix well. Add fried tofu and stir.
5. Grind tomato into a smooth paste. Add tomato to the pan. You can use tomato puree as well. Add salt.
6. Add 1 cup of water and adjust salt. Close the lid and keep in low flame for 20 min. Or till the gravy gets thickened to desired consistency and oil gets separated.
This yummy gravy tastes great with appam, egg appam, chappathi, egg chappathi etc..
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