🇮🇳 Indian Vegetarian

Shimla Mirch Aur Tofu Curry

Name: Shimla Mirch Aur Tofu Curry
Prep time: 16 min
Cook time: 34 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1, sliced Bell Pepper; 1 cup, chopped Soy Sauce; 250 g, cubed Tofu; 1/4 cup Cashews; 1 tsp Red Chili Powder

🇮🇳 Indian

Tofu and capsicum in an Indo-Chinese gravy, the fusion curry college students perfect. Slow-built masala, soft centres and a gravy that clings to the spoon. Ladle over steamed rice with sliced onions on the side.

Prep 16 min Cook 34 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Bell Pepper1, sliced
Soy Sauce1 cup, chopped
Tofu250 g, cubed
Cashews1/4 cup
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Stir in the tofu and bell pepper, saute five minutes, then add hot water and cook covered until done.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

Cook it with your pantry → Share this page: /dish/30681

Video: How To Cook Tofu With Capsicum Recipe · on YouTube