Tofu and Chickpea Curry

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Tofu is quite versatile and can be used in different kinds of recipes. Today's recipe includes a spicy and creamy gravy base with chickpeas and tofu. It's a complete meal and can be used as a main course entry. Make sure you soak the chickpeas overnight so that they are cooked well within gravy. If tofu is not available in your area, you can use common cottage cheese. The gravy base made in this recipe is quite hot which can be made milder by cutting down some of the spices. Do not forget to add some mashed chickpeas in the gravy for experiencing an authentic flavor. This recipe goes well both with rice as well as with bread. Let's make this scrumptious curry recipe with loads of protein.

Tofu and Chickpea Curry
Tofu and Chickpea Curry
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Spicy chickpea and tofu

Enjoy this scrumptious chickpea and tofu preparation which is cooked in a spicy gravy base which is reduced to the right consistency for maximum flavor.

Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 5

Ingredients:
  • 350 gm tofu (sliced)
  • 1 cup chickpeas (soaked overnight)
  • 200 gm onion paste
  • 3 tsp ginger garlic paste
  • 100 gm tomato puree
  • 3 to 4 tsp cashew nut paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp paprika
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin seeds powder
  • 1 bay leaf
  • 1/2" cinnamon stick
  • 2 cups vegetable stock
  • coriander for garnishing
  • 5 tsp refined oil
  • 1/4 cup oil for shallow frying
  • salt to taste

Instructions:

  1. Pressure cook soaked chickpeas in half a liter of water for about 20 minutes.
  2. Heat 1/4 cup of refined oil in a shallow frying pan.
  3. Saute sliced tofu pieces in it for about 1 minute on a very low flame. Keep aside.
  4. Drain all the water from boiled chickpeas and mash 1/4th of them in a bowl.
  5. Take a cooking pan with a heavy base and heat 5 tsp refined oil in it.
  6. Saute bay leaf and cinnamon stick for about a minute and add ginger garlic paste.
  7. Stir fry for 2 minutes and add onion paste.
  8. Saute till onion paste turns light brown.
  9. Add tomato puree with mashed chickpeas and stir fry for 1 minute.
  10. Add the remaining boiled chickpeas and season with turmeric powder, paprika, coriander powder, cumin seeds powder and salt.
  11. Stir fry for 2 to 3 minutes and add vegetable stock.
  12. Immediately add cashew nut paste and stir once before closing the lid.
  13. Simmer for about 5 to 6 minutes and add lightly fried tofu pieces.
  14. Simmer for 3 to 4 minutes till the gravy reaches the right consistency.
  15. Garnish with chopped coriander and serve hot.

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