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15 minutes
PREP TIME
20 minutes
Cook Time
4
Serves
35 minutes
Total
INGREDIENTS
300–400 g tofu, cubed
2 tablespoons oil
1 teaspoon cumin seeds
1 onion, finely chopped
2–3 green chillies, slit
1 bell pepper (capsicum), diced
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Press the tofu before cooking to remove excess moisture.
Adjust the spice level by varying the number of green chillies.
Instructions
Heat oil in a kadhai, add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chillies, cook for a minute.
Add the pureed tomatoes and cook until the oil separates.
Mix in the diced capsicum and cook for 2–3 minutes.
Add the cubed tofu, coriander powder, garam masala, and salt.
Stir gently to coat the tofu with the masala and cook for another 5 minutes.
Garnish with fresh coriander leaves and serve hot with roti or rice.