Firm Tofu Curry

1. 1
   prep · ~5 min

   Press and cube the tofu.

   Drain the firm tofu and wrap in a clean kitchen towel. Place a weight on top for 5 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2
   fry · ~7 min

   Pan-fry the tofu until golden.

   1.Heat 1 tbsp oil in a non-stick pan over medium heat.

   2.Add tofu cubes in a single layer and fry until golden brown on all sides (5-7 min).

   3.Remove and set aside on a plate.

   TIPDon't overcrowd the pan — fry in batches if needed for even browning.
3. 3
   temper · ~1 min

   Crackle the cumin seeds.

   1.Heat the remaining 1 tbsp oil in a kadai over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.
4. 4
   saute · ~7 min

   Sauté onions and aromatics.

   1.Add chopped onions and slit green chili. Sauté until onions turn golden brown (5-7 min).

   2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
5. 5
   saute · ~5 min

   Cook the tomato puree with spices.

   1.Add tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   2.Stir well and cook until the oil separates from the masala (4-5 min).

   TIPCook until you see oil glistening at the edges — that's when the masala is ready.
6. 6
   simmer · ~7 min

   Simmer the tofu in the gravy.

   1.Add fried tofu cubes and 1 cup water. Stir gently to coat the tofu with the masala.

   2.Bring to a gentle simmer, cover, and cook for 5-7 minutes so the tofu absorbs the flavors.
7. 7
   mix · ~2 min

   Finish with garam masala and kasuri methi.

   1.Sprinkle garam masala and crushed kasuri methi over the curry.

   2.Stir gently and simmer for another 2 minutes.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve with roti or steamed rice.

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