Tofu Masal Curry
How about Tofus Cooked in an authentic Kerala masal curry? A fusion!
New try at Jinooskitchen this week which worked out. Definitely I post only the ones which are tried and tested ? My husband is a big time Foodie and keeps encouraging me to try out new recipes. Sometimes the experiments turns awesome that he calls me right away after his meal.
I always find the thai curries with tofu pretty popular and i wanted to cook it with the malabar flavour in it. Tofus and coconut are great combination and the fresh methi leaves would enhance the taste of curry and take it a step forward to blend the tofus with masal curry.
Tofu Masal Curry
Servings: 4 People
Ingredients
Main ingredients
- 1 Pkt Tofu Diced
- 1 Cup Shallots Sliced
- 2 Nos Tomato Chopped finely
- 1 Inch Ginger Finely chopped
- 1 Tsp turmeric powder
- 1 Tsp Mustard seeds
To Grind
- 1/4 Cup Grated coconut
- 2 Tsp corriander powder
- 2 Tsp chilli powder
Instructions
- Dice Tofu and saute them in an non stick pan with little oil until it turns brown on all sides
- Grind all the ingredients given under to grind section
- Heat oil, splutter mustard seeds, saute chopped shallots and ginger until shallots turn brown
- Now add chopped tomatoes and saute until it turns mushy
- Add the ground masala, turmeric powder, salt ans mix well
- Add little water, finely chopped fresh methi leaves and give it a boil. Finally add tofu pieces and again let it boil for a minute or two.
- Serve with roti or rice
Notes
In the actual Masal curry, at the end, we would season the curry with finely chopped shallots. Shallots will be fried in coconut oil until it turns brown and then added at the end. I have avoided this step as it would not be suited for tofu and would dominate the taste of tofu.
Masal curry is generally cooked in coconut oil but i have used olive oil as using coconut oil will not combine well with the taste of tofu.
Adding a pinch of garam masala is optional and could change the taste of masal curry and help it blend with tofus.
Incase you wish to add curry leaves, it has to be added while grinding instead of adding it as such in gravy.
