Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: masala, tofu, vegan, vegetables
Servings: 4
Ingredients
For the kadai masala:
2tbspwhole coriander seeds
1 1/2tspfennel seeds
1/2tspblack peppercorns
2tspkasoori methi
For the curry:
300gfirm tofucut into cubes
3tbspcornflour
2tbsprapeseed oil
1tspcumin seeds
2whole green chillies
2large tomatoescut into large chunks
1tspKashmiri red chilli powder
2-inchpiece gingerjulienned
2large red onionscut into 3cm wedges
3pepperscut into 3cm wedges
5spring onionstrimmed and quartered
100gbutton mushroomswiped clean and sliced
1tspgaram masala
1/2tspturmeric
1 1/2tspsalt
A few sprigs of fresh mintto garnish
Instructions
For the kadai masala:
Toast all the ingredients in a dry frying pan until aromatic, about 2 minutes. Transfer to a spice grinder or a pestle and mortar and grind to a coarse powder. Set aside.
For the curry:
Heat 2 tablespoons of oil in a non-stick pan. Toss the tofu cubes in cornflour and carefully slide them into the pan. Cook on all sides until golden. Remove from the pan with a slotted spoon and set aside.
Heat the remaining oil in the same pan and add the cumin seeds, ginger and chillies. Allow to sizzle briefly and then add all the vegetables, 3/4 of the kadai masala, garam masala, turmeric and salt. Stir fry over a high heat until slightly charred in places, about 5 minutes.
Add the tofu and toss to combine. Serve immediately with the remaining kadai masala sprinkled over the top. Garnish with fresh mint.