Sunday, 20 January 2013

Spicy Tofu and chick pea curry | Kukskitchen

I am a self-proclaimed carnivore. However, I can confidently cook-up a veggie side dish, but when it comes to vegetarian mains I am not the confidant cook you see at other times. Recently I have made that extra effort to try and innovate on veggie mains as well and like all carnivores I go for a meat-like option. Guilty!!

I like soya chunks, paneer and my current favourite is tofu. It is silky in texture and melts in your mouth. Tofu greedily absorbs all the yumminess you add to your dish enriching its own flavour. My hubby likens it to cooked white of egg. Well, you've got to try to see what you think. Presented is a hearty tofu and chick pea curry. The bite from the chick peas complements the silky tofu very well. Please adjust the spice level to your fiery threshold.


1 - Medium onion - 1
Garlic cloves - 4-5

2 - Ground cumin - 4 tsp
Ground coriander - 2 tsp
Turmeric - 1 tsp
Black pepper - 1/2 tsp

3 - Firm tofu, cut into ½ inch cubes - 1 cake

4 - Cooked chick peas - 2 cups

5 - Tomatoes, chopped - 1 1/2 cups

6 - Vegetable oil - 2tsp
Salt to taste


- Sauté the onion and garlic in the oil for five minutes or until the onions are translucent, stirring occasionally.

- Add  (2) and saute well.

- Add the cubed tofu and cook for several minutes to absorb the essence of the spices into the tofu. You can even let it brown a little.

- Add the chick peas and some of their liquid. Simmer for 5 minutes or so.

- Add the tomatoes and cook until they break down a bit.

- Add salt.

- Garnish with coriander / mint leaves and serve hot with roti or rice.

Sherin Deepu

Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.

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