Tofu Bhurji (Indian Stir-Fried Tofu)


½ TL Caraway seeds

½ TL Fennel seed

1 tablespoon Oil< /p>

400 g Tofu

2 medium Onions chopped

< p>1 paprika chopped

2 Chili Greens hacked

½ tbsp grated garlic< / p>

1 tsp grated ginger

< p>1 large tomato chopped

1 tsp Pink Salt< /p>

1 tsp ground cumin

1 cc < span class="wprm-recipe-ingredient-name">ground coriander< /span>

¼ TL ground turmeric

2 TL Kashmir chili powder

1/2 jLemon juice

1/8< /span> TL ground cinnamon

¼ cup chopped cilantro


  • Squeeze excess water out of the tofu.
  • Crumble the tofu into small, medium-sized pieces. Set aside.
  • Heat the oil in a saucepan over medium-high heat.
  • < div class = "wprm-recipe-instruction-text">Add cumin seeds, fennel seeds and mix.
  • Mix chopped onions and green chilies and sauté onions until translucent.
  • Add the grated garlic and grated ginger and cook for 2 minutes or until the raw smell goes away.< /div>
  • Add peppers u chopped tomatoes and white Cook for another 1-2 minutes.
  • Add ground cumin, ground coriander, ground turmeric, pink salt, kashmiri chilli powder and cook for 2-3 minutes.
  • Add the shredded tofu, mix well and cook for another 2 minutes.
  • < li id="wprm-recipe-1780-step-0-9" class="wprm-recipe-instruction">

    Mix ground cinnamon.

  • < div class="wprm-recipe-instruction -text">Squeeze lemon juice and add chopped coriander.
  • From Take off heat and serve with chapati / naan.

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