TOFU VEGETABLE CURRY WITH COCONUT MILK

Course: Sauce based Veg – Mains

Preparation time: 20 minutes

Cooking time: 20

Total time: 40 minutes

Serves: 4 to 6 

Ingredients:

• 225 gram tofu, cut into 1” pieces
• 2 carrots, cut into small cubes
• 1 big potato, cut into small cubes
• ½ cup of frozen peas
• 200 ml coconut milk

Masala/tadka:

• 2 tbsp of ghee or any oil as per your choice
• 1 tsp cumin seeds
• ½ tsp of black mustard seeds
• 1 large onion, 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
• 1 green chilli, chopped or cut into small pieces (optional)
• 1 tbsp of dry fenugreek leaves (methi)
• ¾  tsp turmeric powder
• 1  tsp of coriander powder
• 1 tsp rock salt. More can be added after tasting
• ½ an inch of lemon rind, nicely grated
•  2 tsp tomato puree
• ½  a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
• ½ cup of water
• 1 tsp of garam masala (optional)
• Few stigs of fresh coriander cut into small pieces, coarsely.

Method: 

1. This curry is one of the favorite dishes of our grandkids.
2. Take a pressure cooker and keep on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 7 to 8 minutes stirring often. Once the color changes to light pink, add turmeric, salt, coriander powder and fenugreek leaves. Then after a minute add chopped tomato, tomato puree, and chili and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. Leave this covered for another 5 minutes. This paste should be stirred occasionally so that it does not get burned.
3. The consistency of the paste should be like yogurt. Add carrot, potatoes and peas and mix these for one minute. Add tofu pieces and mix again so that all the tofu and vegetables are nicely covered with the
4. Paste. Add half a cup of water, mix once again. 
5. Cover the pressure cooker and give two whistles. When the pressure is released, add coconut milk and half of the coriander leaves and let it simmer for another 5 minutes.
6. Move the curry to a bowl and add garam masala and cover it so that the flavour is retained.
7. Sprinkle fresh coriander before serving.

Special Notes:

1. Serve with  plain rice, jeera rice or chapatis and enjoy.
2. Oil can be used to make the recipe vegan.