Creamy Eggplant and Tofu Curry

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Just because my kids do not like eggplants, I use it in different types of recipes to ensure they relish it with pleasure. Today's recipe is a creamy and delicious curry with lightly fried tofu and generous amount of eggplant slices. There are several variants of this recipe though I've tried to keep it simple and authentic. You can freely add more vegetables in this preparation to increase the number of servings. I've used classic tofu for this recipe though different flavored versions of the same can also be tried. Use long slices of eggplants to get the best results. The mild flavor of this curry can be elevated with additional spices or simply by moderating the amount of seasoning agents mentioned below.

Creamy Eggplant and Tofu Curry
Creamy Eggplant and Tofu Curry
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Delicious tofu and eggplant curry

Enjoy this creamy and delicious curry preparation consisting of both tofu and eggplants and cooked on a slow flame for added flavor and fulfilling taste.

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

Ingredients:
  • 400 gm eggplants (sliced)
  • 300 gm tofu (sliced in cubes)
  • 1/2 cup fresh cream
  • 1/2 tsp turmeric powder
  • 1/4 cup gram flour
  • 50 gm onion paste
  • 5 garlic cloves (mashed)
  • 1/5 tsp white pepper powder
  • pinch of paprika
  • few drops of light soy sauce
  • green soy sprigs (for garnish)
  • refined oil for deep & stir frying
  • salt to taste

Instructions:

  1. Wash eggplant slices under running water and keep aside.
  2. Heat refined oil in a deep frying pan.
  3. Fry all the tofu cubes in it till they turn light brown. Keep aside.
  4. Take a small bowl and add gram flour in it.
  5. Slowly add water in it and whip it to form a thick batter. Keep aside.
  6. Sprinkle pinch of salt on eggplant slices and microwave them for half a minute.
  7. Take a sauce pan and heat 4 tsp refined oil on a medium flame.
  8. Add mashed garlic and saute for a minute.
  9. Add onion paste and stir fry till it turns light pink.
  10. Add fresh cream in it with gram flour batter.
  11. Gently stir for half a minute and add 2 glasses of water.
  12. Close the lid and simmer for about 15 minutes.
  13. Season with turmeric powder, paprika, white pepper powder, light soy sauce and salt.
  14. Add eggplant slices with tofu cubes and once stir gently.
  15. Simmer on a low flame till the curry reaches the right consistency.
  16. Garnish with green soy sprigs and serve hot with rice.

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