Peshawari Tofu

Serving:4 | Type: Veg-Gravy

Ingredients:

Onions -2
Cashewnuts -20 pieces
Garlic -6 cloves
Ginger -1 inch
Cloves -2 pieces
Bay leaf -1
Green Chili -4
Yogurt -1 cup
Milk -½ cup
Butter and ghee -6tbsp
Tofu -1 pack
Sugar -1tsp
Salt -To taste
Coriander Leaves -to garnish

Powder Ingredients:

Coriander Seeds -2tsp
Dried Red chili -4

Method

  1. Coarsely dry-grind coriander seeds and red chilies, Keep aside.
  2. Cut the onions into big pieces.
  3. Cut the tofu mix little dry masala powder and sauté with little oil and keep it aside.
  4. Add 3/4 cup of water and boil the onion, When cooked, add the cashewnut pieces,2green chili, garlic and ginger boil for 2 minutes. Remove and grind it into a paste.
  5. Heat the ghee and add cloves and bay leaf and stir for 1/2 minute. Add the onion-ginger paste and fry for 1 minute.
  6. Add the green chilies and fry for a while.
  7. Add the tofu, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.
  8. Place the gravy on low flame and add yogurt and cook for a minute.
  9. Next add the milk and salt.
  10. Add the remaining ground coriander- chili powder and cook on a medium flame for 2 minutes, while stirring continuously. Be careful, Do not break the tofu when mixing and do not let the yogurt curdle.
  11. Remove from heat and garnish with coriander leaves.
  12. Sever with chappati, rice or pulav.

Note:

Authentically paneer is used instead of tofu.

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