Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Up For Some Tofu Love?


Issue Date 29 July - 04 Aug, 2017 at 2:00 PM

Karhai Paneer

Karhai Paneer
Ingredients

· 2tsp oil
· ¼ cup chopped red onion
· 1 green chilli, chopped
· ½ red capsicum, thinly sliced
· 1 medium capsicum, thinly sliced
· 1½ cups tofu, cubed
· 1-1½ tsp garam masala
· 3 cloves garlic, minced
· ½ inch ginger, minced
· 1 cup small broccoli florets
· 2 medium tomatoes, chopped
· 3tbsp almonds, soaked overnight
· 1tsp coriander seeds
· ½ tsp red pepper flakes or to taste
· ½ tsp paprika
· ¾ tsp or more salt
· ½ tsp dried fenugreek leaves
· Coriander for garnish

Method
In a large skillet, heat oil on medium heat and add the onion. Cook for three minutes then add chilli and tofu, and cook for eight minutes or until the peppers and tofu are slightly golden, stirring occasionally. Add the peppers and continue to cook for another two minutes. Meanwhile, blend tomato, almonds, coriander seeds, pepper flakes, paprika with half cup of water into a smooth puree (you might need to blend a couple of one minute cycles) then set aside. Add garam masala, garlic and ginger to the skillet and mix to coat. Add the broccoli and mix well. Add the puree to the pan and mix; also add in salt and fenugreek leaves and mix to combine. Cook, covered, for 20 minutes, stirring once in between. Taste and adjust salt and spice. Add cayenne pepper for heat if needed. Add nondairy milk for creamy sauce or cook longer to make the dish dry. Cook for a few more minutes for desired consistency. Serve hot garnished with loads of fresh coriander, and with flatbread or rice.





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