Tofu Vegetable Curry

1. 1
   fry · ~6 min

   Sear the tofu cubes until golden.

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

   2.Arrange tofu cubes in a single layer and sear 2-3 minutes per side until golden on all sides.

   3.Remove tofu from pan and set aside on a plate.

   TIPDon't move the tofu too soon — let it form a crust before flipping, or it will stick and crumble.
2. 2
   saute · ~9 min

   Build the onion-tomato masala base.

   1.Heat remaining 1 tbsp oil in the same pan over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 minutes).

   3.Add ginger-garlic paste and sauté until raw smell disappears (1 minute).

   4.Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds until fragrant.

   5.Pour in pureed tomatoes and cook, stirring, until the mixture thickens and oil begins to separate (4-5 minutes).

   TIPCook the tomato puree patiently until the oil separates — that's when the raw tomato taste disappears and the masala gets sweet and rich.
3. 3
   simmer · ~10 min

   Add vegetables and simmer the curry.

   1.Add diced carrot, bell pepper, and green peas to the masala. Stir to coat the vegetables.

   2.Pour in water and add salt. Stir well.

   3.Cover the pan and simmer on low heat for 8-10 minutes until vegetables are fork-tender.
4. 4
   simmer · ~4 min

   Return the tofu and finish the curry.

   1.Gently fold the seared tofu into the simmering curry.

   2.Sprinkle garam masala on top and stir gently.

   3.Simmer uncovered for 3-4 minutes so the tofu absorbs the flavors.

   4.Turn off the heat and squeeze lemon juice over the curry.

   TIPDon't over-stir once the tofu is in — gentle folds keep the cubes whole.
5. 5
   garnish

   Garnish with fresh coriander and serve hot.

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

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