Gongura tofu curry soured with tangy gongura leaves: tofu cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 34 minutes.
Prep 14 min Cook 20 min Serves 2 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Green Chili2
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🍥Tofu250 g firm, cubed
🌶️Red Chili Powder1 tsp
🥬Gongura (Sorrel Leaves)1 cup, chopped
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Prepare the tofu and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
4
Add the tofu and a splash of water and simmer 5 minutes so it soaks up the masala.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the tofu and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
Add the tofu and a splash of water and simmer 5 minutes so it soaks up the masala.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
