Soft Tofu Vegetable Curry

1. 1

   Prepare the ingredients.

   • Gently cube the soft tofu and set aside.
   • Finely chop the onion, dice the carrots, and chop the green beans.
   • Blend the tomatoes into a smooth puree.

   TIPHandle the soft tofu with care as it can break easily. Use a gentle hand when stirring it into the curry.
2. 2

   Build the aromatic base.

   • Heat mustard oil in a pan or kadai over medium heat.
   • Add cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
3. 3

   Cook the masala.

   • Pour in the tomato puree. Add turmeric powder, coriander powder, red chili powder, and salt.
   • Mix well and cook the masala for 5-7 minutes, stirring occasionally, until it thickens and oil begins to separate at the edges.
4. 4

   Cook the vegetables.

   • Add the diced carrots and chopped green beans to the pan.
   • Stir to coat them with the masala. Add 1/4 cup of water.
   • Cover the pan and cook for 6-8 minutes, or until the vegetables are almost tender.
5. 5

   Add tofu and peas.

   • Add the green peas and the remaining 3/4 cup of water. Bring to a gentle simmer.
   • Carefully slide in the tofu cubes. Gently stir to combine.
   • Simmer for 2-3 minutes, allowing the tofu to absorb the flavors of the gravy.

   TIPDo not boil vigorously after adding tofu, as it might cause it to crumble.
6. 6

   Finish and serve.

   Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Let it rest for a couple of minutes before serving hot.

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