Ingredients
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
Method
- 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.
