Mughlai tofu

Posted on July 16, 2009. Filed under: Subzi | Tags: , |

The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy… so, go ahead and binge on this rich treat!

Preparation time: 10 minutes. Cooking time: 20 minutes. Serves 4.

½ cup tofu (bean curd/ soya paneer) cubes
¼ cup boiled green peas
¼ cup boiled and cubed carrots

For the white paste (makes approx. ¼ cup)
1 onion, peeled and roughly chopped
2 tsp poppy seeds (khus-khus)
2 tsp watermelon seeds (charmagaz)

For the gravy
2 tbsp soya oil
1 green chili, slit
½ tsp chilli powder
¼ tsp fennel seeds (saunf) powder
1/8 tsp cardamom (elaichi) powder
½ tsp garam masala
Salt to taste
3 tbsp fresh cream (malai)

Other ingredients
2 tbsp chopped coriander (dhania) for the garnish

For the white paste
1.Combine together the onions, poppy seeds, watermelon seeds and ½ cup water and simmer for 8 to 10 minutes or till they become soft.
2.Remove from the flame and keep aside to cool.
3.When cool, blend in a mixer to a smooth paste. Keep aside.

For the gravy
1.Heat the soya oil in a kadhai, add the white paste and green chilli and sauté till the paste turns golden brown in colour.
2.Add the chilli powder, fennel seeds powder, cardamom powder, garam masala and salt and mix well.
3.Cook for 5 minutes while stirring continuously.
4.Add the tofu, green peas, carrots, cream and ¾ cup of water, mix well and cook for another 2 to 3 minutes.
Serve hot garnished with coriander.


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