Soft Tofu Vegetable Curry

1. 1
   prep

   Prep the tofu and vegetables.

   1.Drain the soft tofu and gently pat dry with a kitchen towel. Cut into 1-inch cubes and set aside.

   2.Finely chop the onions, mince the garlic, puree the tomatoes, dice the carrot and bell pepper.

   TIPHandle soft tofu gently — it breaks easily. Use a sharp knife and a light touch.
2. 2
   temper · ~1 min

   Crackle the cumin seeds.

   1.Heat 2 tbsp oil in a kadai over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them splutter for 30 seconds until fragrant.

   TIPDon't let the cumin darken too much — it turns bitter fast. Keep the heat at medium.
3. 3
   saute · ~9 min

   Sauté the onions and aromatics.

   1.Add the chopped onions and cook until soft and translucent, about 4-5 minutes.

   2.Stir in the ginger paste and minced garlic. Sauté for another minute until the raw smell fades.

   3.Add the tomato puree and cook for 3-4 minutes, stirring occasionally, until the oil begins to separate from the mixture.

   TIPScrape the bottom of the pan as the tomato cooks — it can stick. A splash of water helps if it catches.
4. 4
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat. Add 1 pinch turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder.

   2.Stir continuously for 30-40 seconds until the spices smell aromatic and lose their raw edge.

   TIPKeep the heat low during this step — dry spices burn easily and turn the curry bitter.
5. 5
   simmer · ~10 min

   Cook the vegetables in the gravy.

   1.Pour in 1 cup water and add the diced carrot and bell pepper along with the salt.

   2.Stir well and bring to a gentle simmer. Cover and cook for 8-10 minutes until the vegetables are tender but still hold their shape.
6. 6
   simmer · ~5 min

   Add the green peas and tofu.

   1.Stir in the green peas and carefully slide the tofu cubes into the gravy.

   2.Simmer gently, uncovered, for 4-5 minutes so the tofu warms through and absorbs the flavors. Avoid stirring too vigorously.

   TIPFold the tofu in with a spatula instead of stirring — this keeps the cubes whole and silky.
7. 7
   mix · ~1 min

   Finish with garam masala and lemon juice.

   1.Sprinkle 1 pinch garam masala over the curry and drizzle in the lemon juice.

   2.Gently stir once more and turn off the heat.

   TIPAdding garam masala at the very end preserves its aromatic punch.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

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