🇮🇳 Indian Vegetarian

Tofu Chettinad

Name: Tofu Chettinad
Prep time: 14 min
Cook time: 20 min
Total time: 34 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 2 tbsp Butter; to taste Salt; 2, finely chopped Onion; 3, pureed Tomato; 1 Green Chili; 1/2 tsp Turmeric Powder; 250 g, cubed Tofu; 1 tsp Red Chili Powder; 1 tsp Star Anise; 1 tsp Black Pepper; 1 cup Grated Coconut

🇮🇳 Indian

Tofu in Chettinad roast masala, pepper-forward and coconut-deep. Mild spice, creamy depth and cubes of golden-white comfort. Best with something soft — malabar parotta is ideal.

Prep 14 min Cook 20 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Butter2 tbsp
Saltto taste
Onion2, finely chopped
Tomato3, pureed
Green Chili1
Turmeric Powder1/2 tsp
Tofu250 g, cubed
Red Chili Powder1 tsp
Star Anise1 tsp
Black Pepper1 tsp
Grated Coconut1 cup

Optional extras

Heavy Cream2 tbsp
Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Cut the paneer into even cubes; soak in warm salted water ten minutes so it turns silky, then drain.
2
Soften the onions slowly — paneer gravies reward gentle beginnings.
3
Fry the tomato into the spices till it collapses and darkens a shade.
4
Stir in the grated coconut, lower the heat, and slide the paneer in with care.
5
Rest off the heat, finish with the star anise, and serve while it's glossy.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Video: Chettinad Tofu Fry · on YouTube