Karanji- Maharashtrian Diwali Sweets
Green Tomato Garlic Chutney

Tofu Bean Curd Makhani

 

 

Tofu
Photo Courtesy Little Blue Hen


Nowadays all types of Tofu are available on the market, both fresh and processed.The coagulant used  to curdle the soya milk to make fresh tofu is what makes the difference in the final product.

Making tofu is similiar to makiing paneer and you can use lime juice or vinegar to curdle the milk though this gives it a slightly sour taste and this type of tofu does not lend itself well to making sweet dishes.

Fresh Tofu should always be kept underwater in the fridge and should be used within a few days or it  will get cloudy and slimy.

Our local make is a little dry as compared to the "Silken Tofu" from Japan but it works well for Indian style dishes.Here is a nice recipe for all vegetarians wondering how to dress up their weekly dose of Tofu.

Perhaps the heaviness of the Makhan is offset by the healthiness of the Tofu....

Ingredients

250 gms tofu

1/4 cup soy curd

1 tsp ginger paste

1 tsp garlic paste

1 tsp salt

2 tsp red chilli powder.

450 gms tomato

2 cups water

3 cloves/ lavang

3 cardamom/ elaichi

1 " stick cinnamon/ dalchini

1 tsp oil

1/2  tsp turmeric/ haldi

1 tsp cumin /jeera powder

1 tsp coriander /dhania powder

1/2 cup butter

1/2 cup cream

1 1/2 tsp dried mathi leaves / kasoori methi

1 tsp sugar

 

Method

Mix the beaten soy curd with half of the ginger and garlic paste, the red chilli powder and salt .Cut the Tofu into cubes and mix with the curds. Stand for 15 minutes. Shallow fry the pieces in hot oil till slightly brown on the surface.

Cook the tomato in two cups of water along with the clovesm cinnamon and cardamon.

Put into a blender and make tomato pulp of it.

Heat the oil and fry the tomato puree till it reduces and the oil seperates.Add the rest of the ginger and garlic paste and fry for a couple of minutes.Add the cumin and corainder powder, the red chilli powder and the turmeric and fry for another minute.

Add water to make a thick gravy. Cook on low heat for 10 minutes to let the flavours mingle. Now add the butter, cream and kasuri methi. Add th e sugar and the tofu and let it simmer on a low fire for another 5 minutes.

Garnish with chopped coriander leaves and strips of fresh ginger.

Wonderful with roti.

Do not plan on eating another meal for the next 12 hours!

Comments