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Tofu Pasanda
Tofu Pasanda
  • Author: Sanjeeta KK
  • Prep time: 30 mins including marinating time
  • Cooking time: Under 30 mins
  • Serves 3
    • 1 cup tofu cubes
    • For spice powder: 2 cloves, 1 tsp fennel seeds, 2 green cardamom
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt, divided
    • 1/2 cup yogurt
    • 1/2 cup milk
    • 10 cashews, 1 tbsp melon seeds
    • 1 tsp corn flour
    • 2 tbsp Fortune Rice Bran Health oil
    • 2 onions, finely sliced
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit lengthwise
    • 1/2 tsp garam masala powder
    • 1 tsp kasuri methi
    • Coriander leaves for garnish
Method of preparation
    • Wash and dice tofu into small cubes or triangles.
    • In a kadai, on medium heat, dry roast cloves, fennel seeds and cardamom for a few seconds. Once cooled, grind the roasted spices into fine powder.
    • In a large bowl, mix this spice powder, ginger-garlic paste and salt in the yogurt and marinate the tofu pieces in this for 15-20 minutes.
    • Dissolve corn flour in 2 tbsp of milk.
    • Soak cashew nuts and melon seeds in the remaining milk for 15 minutes and grind it to a fine paste along with the milk and keep aside.
    • Heat Fortune Rice Bran Health oil in a kadai and add sliced onions and green chillies. Saute till the onions turn light brown in colour, roughly 6-8 minutes.
    • Add tofu cubes with the marinade to the kadai. Cover with a lid and let it cook for 5-6 minutes on low heat.
    • Pour cashew nut paste and corn flour-milk mixture into the wok and let it simmer for another 3-4 minutes.
    • Add garam masala, crushed kasuri methi and 1/2 tsp salt to the curry and take it off the flame and garnish with coriander leaves.
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