Tofu & Okra Curry

1. 1
   fry · ~8 min

   Pan-fry the tofu until golden.

   1.Heat 1 tbsp oil in a nonstick pan over medium heat.

   2.Add tofu cubes in a single layer and fry 3-4 min until golden on one side.

   3.Turn gently and fry another 3-4 min until evenly crisp. Remove and set aside.

   TIPPress the tofu for 15 minutes before cubing to remove excess water — it fries up much crispier.
2. 2
   saute · ~6 min

   Cook the okra until just tender.

   1.In the same pan add the sliced okra and sauté on medium-high for 5-6 min.

   2.Cook until the slime dries out and the edges start to brown slightly. Transfer to a plate.

   TIPDon't cover the okra while cooking — covering traps steam and makes it slimy.
3. 3
   temper · ~9 min

   Crackle the cumin and build the aromatic base.

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

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add chopped onions and sauté until golden (5-7 min).

   4.Stir in ginger paste, minced garlic, and slit green chilies. Sauté 1 min until fragrant.
4. 4
   saute · ~10 min

   Add tomatoes and cook down into a masala.

   1.Add chopped tomatoes and salt to the onion mixture.

   2.Cook on medium heat, stirring often, until the tomatoes soften and release oil (6-8 min).

   3.Sprinkle in turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Stir for 1 min.

   TIPCook the tomatoes patiently — the oil separating from the masala is the sign that the gravy is ready.
5. 5
   simmer · ~6 min

   Combine and simmer the curry.

   1.Add the sautéed okra and fried tofu to the masala. Stir gently to coat.

   2.Pour in water, bring to a gentle simmer, and cook uncovered for 5-6 min until the gravy thickens slightly.
6. 6
   garnish

   Finish with lemon juice and fresh coriander.

   1.Turn off the heat and stir in the lemon juice.

   2.Garnish generously with chopped coriander leaves and serve hot.

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