Sambal - Saute 2 chopped Tomatoes with a pinch of Salt and ½ tsp of Oil till mushy.
Place 7-8 dried Red Chillies in a bowl of water; bring it to a boil for 5 minutes. Remove from heat, cover and allow staying for about 10 mins. Drain the chillies and grind with the sauteed tomatoes and 1 tsp of Sugar to a smooth paste.
Tofu - Drain and cube 1 packet of Firm Tofu into 1 inch cubes. Heat 1 tbsp of Oil in a saute pan, sprinkle a pinch of Salt and fry the tofu pieces, allow them to brown on one side, sprinkle more salt on top and flip them over, allowing the other side to brown as well. Remove from the stove and keep aside.
Curry - In the same pan, heat a tbsp of Oil, saute thinly sliced 2 Onions (into 1 inch pieces), an inch of Ginger, chopped and 4 chopped Garlic cloves till browned. Add the sambal along with the a tbsp of Tomato Paste / Puree and 1 tsp of Soy Sauce and fry till thick - about 5 to 8 minutes. To this, add about a cup of Water, mix well and stir in the tofu cubes. Cook until the tofu absorbs the masalas on a low-medium flame. Garnish with 2 tbsp of chopped Coriander Leaves.
Serve hot with rice.
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