tofu & capsicum curry

2nd February 2010

It has been a dull week in the kitchen, mostly doing everything on auto-pilot without much inspiration and enthusiasm.  Usually when this happens, afterwards I explode into an enthusiastic, creative burst of new ideas for new recipes and newfound courage to try different things in the kitchen.  This curry was the result.  I have also been taking the time just to sit in the garden, not working in it, not seeing what needs to be done.  Just sitting and admiring its beauty in a contemplative silence.

The tofu I use is home-made, but you can use store bought as well. The recipe from where the inspiration came used paneer and cream.  I much prefer it without.  You can experiment with this dish in many ways.  Make the gravy richer by adding soaked cashews ground to a paste, or use different coloured peppers to add a splash of colour.

The other big secret is to obtain the freshest of freshest garam masala powder.  You could try in an Indian store or ideally make your own.  I am on the hunt for a ‘good’ recipe and will share it with you soon. 

tofu & capsicum curry

Recipe inspired from here.

ingredients :

1 cup tofu – cut into 1 cm cubes

3 Tblsp ghee/oil

½ tsp cumin seeds

1 big capsicum (green or red bell pepper) – washed, deseeded and chopped into 1-inch pieces

1 medium tomato, finely chopped

2 Tblsp tomato paste/1 large tomato, pureed

¼ cup water

¼ tsp red chilli powder or less, depending on how spicy you want it

½ tsp turmeric powder

½ tsp coriander powder

½ tsp home-made garam masala powder

salt to taste

preparation :

Heat a tablespoon of ghee in a heavy bottomed pan.  Add the tofu and brown lightly on all sides.  Set aside on a paper towel.  Heat the remaining ghee and add the cumin seed.  When they start to darken, add the capsicum and tomato and saute.  Sprinkle some salt over it and mix well.  Cover and let the mixture cook until tender, but not overcooked.  Keep stirring in between, to avoid charring.

Now add the tomato puree/paste and mix well.  If using the paste, then you will have to mix the paste with about ¼ cup water.  Let capsicum mixture come to boil.

Finally add chilli powder, turmeric, coriander powder, garam masala and tofu and stir well.  Simmer for five minutes more on low heat.  Salt to taste.

Great served with rice, and a simple yellow dal of green beans and cabbage.

Goodness shared by Stacey

Added note from Donna:  I made this last night.  Very tasty, Stace.  As I like my dishes leaning towards the milder version of spicy, I would only add ½ tsp of chilli powder next time.  Now, that I am back home and settled into a routine, I will post the next dish. 

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