Toasted kadai masala spice combine is historically utilized in many Indian dishes and provides a delicate spice to any dish. On this recipe from Veganbell’s Indian Vegan Cookbook, it’s integrated right into a silky tomato-y gravy for a nourishing dinner that may be served with rice or naan.
What you want:
For the Kadai Masala:
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
4 entire cloves
2 inexperienced cardamom pods
2 entire dried crimson chilies
For the tofu:
10 ounces agency tofu, reduce into chunk sized cubes
1 tablespoon oil
¼ teaspoon salt
For the greens:
½ tablespoon oil
2 inexperienced bell peppers, reduce into chunk sized chunks
1 giant onion, reduce into petals
For the gravy:
1 tablespoon oil
1 bay leaf
4 garlic cloves, chopped
1 inch ginger, chopped
2 medium onions, chopped
4 medium tomatoes, chopped
For ending:
¼ teaspoon floor turmeric
½ teaspoon Kashmiri crimson chili powder
½ teaspoon salt
½ cup water
½ teaspoon dried fenugreek leaves
¼ cup freshly chopped cilantro
What you do:
- For the kadai masala, set a pan over low warmth. Add all elements. Stir and toast for 3 minutes, or till aromatic. Switch to a blender and pulse till finely coarse. Put aside.
- For the tofu, set a pan over medium warmth, and heat oil. As soon as scorching, add tofu and sauté on all sides till golden and crispy. Switch to a big bowl. Sprinkle 1 tablespoon of kadai masala and salt over tofu. Toss to coat.
- For the greens, in a pan over medium warmth, heat oil. As soon as scorching, add onion and bell pepper, and sauté for 3 minutes, or till gentle. Put aside in a bowl.
- For the gravy, in a pan over medium warmth, heat oil. As soon as scorching, add bay leaf, garlic, ginger, and onion. Sauté 4 minutes, or till onion is golden. Add tomatoes and prepare dinner 5 minutes, or till gentle.
- Flip off warmth and let cool 10 minutes. As soon as cooled, take away bay leaf, switch combination to a blender and mix till clean.
- In a pan over medium warmth, add blended gravy, remaining kadai masala, turmeric, Kashmiri crimson chili powder, and salt. Cook dinner 12 minutes, or till oil separates at edges of pan. Add water and ready greens and tofu. Stir, cowl pan, and let simmer 3 minutes. Uncover pan, sprinkle in dried fenugreek leaves and cilantro, and serve heat.
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