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PrintLIGHT TOFU AND PEA CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Make a smooth paste of the ginger, garlic and tomatoes, with little water.
- Heat the vegetable oil in a non-stick saucepan. Add the whole spices and bay leaf and when the cumin seeds have darkened, tip in the onion and cook until golden brown.
- Add the tomato paste, turmeric, chilli, coriander and salt.
- Cook over a moderate flame until the paste releases oil droplets on the base of the pan, then gently saute the paste for a further 5 minutes.
- Add the peas and tofu and stir for 2 minutes. Add the milk with 2 cup of water and bring to a boil.
- Simmer to low flame for 5 minutes or until the curry has a light, creamy consistency. Adjust the seasoning and serve, scattered with chopped coriander.
INGREDIENTS
- 220 grams peas
- 2 tomatoes, quartered
- 2 tablespoon fresh root ginger, peeled
- 4 garlic cloves
- 2 tablespoon Cooking oil
- 1 teaspoon cumin seeds
- 5 cm cinnamon stick
- 1 large bay leaf
- 1 onion, finely chopped
- ½ teaspoon turmeric
- Chilli powder, to taste
- 1 tablespoon ground coriander salt, to taste
- 9 black peppercorns
- 4 cloves
- 220 grams firm tofu, cut into cubes
- 100 ml whole milk
- Salt to taste
- Chopped fresh coriander leaves
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