Kadhai Tofu Sabji Recipe

Name: Kadhai Tofu Sabji Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Firm Tofu (250 grams Tofu firm, cubed); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) diced); 1 piece Yellow Onion (1 Onion diced); 1 tsp Garlic Paste (1 teaspoon Garlic paste); 1 tsp Bottled Ginger (1 teaspoon Ginger paste); 2 pieces Tomato (2 Tomatoes blanched, skin removed and finely chopped or pureed); 2 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 tsp Kasuri Methi (1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) crushed, optional) — optional; 1 tbsp Vegetable Oil (1 tablespoon Oil); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Granulated Sugar (1/2 teaspoon Sugar); 0 pieces Table Salt (Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves as required, chopped for garnish); 2 tsp Coriander Seed (2 teaspoon Coriander (Dhania) Seeds); 5 pieces Black Peppercorns (5 to 6 Whole Black Peppercorns — up to 6); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Pomegranate Seed Powder (1 teaspoons Anardana Powder (Pomegranate Seed Powder)); 3 pieces Red Chili (3 to 4 Dry Red Chilli — up to 4); 1 piece Bay Leaves (1 Bay leaf (tej patta)); ½ tsp Amchur (1/2 teaspoon Amchur (Dry Mango Powder))

Kadhai Tofu Sabji Recipe - Sabzi Recipes (Indian)

25 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Firm Tofu250 g · 250 grams Tofu firm, cubed
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) diced
Yellow Onion1 piece · 1 Onion diced
Garlic Paste1 tsp · 1 teaspoon Garlic paste
Bottled Ginger1 tsp · 1 teaspoon Ginger paste
Tomato2 pieces · 2 Tomatoes blanched, skin removed and finely chopped or pureed
Cumin Seeds2 tsp · 1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Kasuri Methi1 tsp · 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) crushed, optional · optional
Vegetable Oil1 tbsp · 1 tablespoon Oil
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Granulated Sugar½ tsp · 1/2 teaspoon Sugar
Table Salt0 pieces · Salt to taste
Cilantro0 pieces · Coriander (Dhania) Leaves as required, chopped for garnish
Coriander Seed2 tsp · 2 teaspoon Coriander (Dhania) Seeds
Black Peppercorns5 pieces · 5 to 6 Whole Black Peppercorns — up to 6
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Pomegranate Seed Powder1 tsp · 1 teaspoons Anardana Powder (Pomegranate Seed Powder)
Red Chili3 pieces · 3 to 4 Dry Red Chilli — up to 4
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Amchur½ tsp · 1/2 teaspoon Amchur (Dry Mango Powder)

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Steps

1To begin making the Kadai Tofu Sabji, first make the dry masala.
2In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom. Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.
3Now we will make the Kadai Tofu Sabji
4In a kadai/wok, heat the oil. Add the cumin seeds and let it splutter.Once done add the onion and the ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.
5Once the onions have turned translucent add the turmeric powder, tomato puree and cook for 1 to 2 minutes.
6Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.
7Once done add the capsicum and stir fry for a few seconds. Add the Tofu cubes, sprinkle salt and sugar.
8Mix nicely so that the masala coats the Tofu cubes. Cook for another minute.
9Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.
10Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.