Firm Tofu Curry

1. 1

   Prepare the tofu and tomatoes.

   • If your tofu isn't pre-pressed, press it for 15 minutes to remove excess water.
   • Cut the pressed tofu into 1-inch cubes.
   • Blend the tomatoes into a smooth puree.
   • Grate the ginger.

   TIPPressing the tofu is key to achieving a firm texture and helps it absorb the curry flavors better.
2. 2

   Pan-sear the tofu.

   In a non-stick pan, heat 1 tbsp of the garlic-infused oil over medium-high heat. Add the tofu cubes and cook, turning occasionally, until they are golden brown on all sides. Remove from the pan and set aside.

3. 3

   Make the tempering.

   In the same pan, heat the remaining 1 tbsp of oil over medium heat. Add the cumin seeds and let them splutter. Immediately add the pinch of asafoetida (hing) and stir for a few seconds.

4. 4

   Build the curry base.

   • Add the grated ginger and sauté for about 30 seconds until fragrant.
   • Pour in the tomato puree. Add the turmeric powder, coriander powder, red chili powder (if using), and salt.
   • Mix well and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
5. 5

   Simmer the curry.

   Add 1 cup of water to the pan and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld.

6. 6

   Add the tofu and finish.

   • Add the pan-seared tofu cubes to the gravy.
   • Sprinkle in the crushed kasuri methi.
   • Stir gently to coat the tofu and simmer for another 5 minutes, allowing the tofu to absorb the flavors of the curry.

   TIPDon't over-stir after adding the tofu to prevent it from breaking apart.
7. 7

   Garnish and serve.

   Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves. Let it rest for a minute before serving.

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