As I post my third recipe for this month, I hope I can confidently say that I am back to blogging. As I had taken a long break, it was quite difficult to come back to blogging regularly. But now off late , I have been clicking pictures of several things which I have been cooking. So I will keep posting them for sure.
I buy tofu regularly and make it the Indian way, quite similar to paneer subji. This time decided to use peanuts and a bit of coconut milk for a different flavour. It definitely tasted delicious and went really well with the pholkas I had made for dinner. You can adjust the proportion of peanuts and coconut milk to suit your taste.
Tofu has a property of absorbing the spices. So I do recommend you to marinade it and fry them for a better taste. I really love the taste of it when they are shallow fried and pop a few in my mouth before it goes into the gravy.
The tofu pieces can be added at the end too after the gravy is made in case you dont like it to be too soft and soggy. But somehow I liked some of the gravy to be absorbed and it turns to be a bit of juicy too.Here are a few more tofu recipes ,
Baked Tofu tikka
Tofu spinach cutlets
Tofu and chickpea mixed veg curry
Tofu in peanut and coconut gravy
A delicious side dish for rice and Indian breads made with tofu in a peanut and coconut milk gravy!!
Roast the peanuts and remove the skin.
In a blender jar, add the chopped onion and tomato. Add the prepared peanuts and grind it to a paste.
Remove the tofu from the package. Drain out the water. Pat and press gently to remove the water. Cut them into small blocks. Take all the ingredients under the heading to marinade the tofu. Mix it well. Add the tofu pieces and allow it to be nicely coated the spices. Leave it for 20-30 minutes.
Place the pieces on a hot tava. You can drizzle some more oil if you want. Cook on all sides till it turns golden brown.
Heat oil in a pan. Add the onion -tomato-peanut paste in it. Add the ginger garlic paste. Saute for a minute.Add turmeric powder,red chilly powder,coriander powder,garam masala. Saute till the mixture thickens after all the water is evaporated. Add the fried tofu pieces. Mix well with the paste. Add around a glass of water according to your preffered consistency. Allow it to cook for 10 minutes.
Now add the coconut milk. Cook for 2 more minutes. Switch off the flame. Garnish with chopped coriander leaves.
Serve with rice and chapatis.