Thursday, 26 May 2011

Spring Onion Tofu "Curry"

I am not sure if this can be classified as a "Curry". It is a side dish that goes extremely well with roti / rice. Though the ingredients are very South East Asian, the dish is not. It is Indian due to the tempering / tadka. Let me know if I can call it something else other than Curry. But for now, Curry it is.

I first ate this dish in my P's aunt's house. She had made with Paneer. It was very tasty and I took the recipe from her. When I came to UK, I tried it with Tofu and it was good enough. I still need to try it with Paneer. Will let you guys know when that happens.

This is an extremely simple dish with no complex flavours. You'll find most of the ingredients in your pantry (atleast a typical Indian pantry). So all you need are Tofu / Paneer and Spring Onions.

400gm Firm Tofu – cut into half inch cubes
3 bunches spring onions – Chopped (the whites and the greens)
2 Dry Red Chillies – torn in the middle
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tbsp Oil
Salt to Taste

  1. Heat Oil in a Pan. When hot, add the Dry Red Chillies and fry for a minute.
  2. Now add the Mustard Seeds and let them pop.
  3. Add the Cumin Seeds and let them crackle.
  4. Add the Spring Onions and fry for 2 minutes.
  5. Add the Tofu, salt, mix well and cover and cook till tofu is done.
  6. Remove the lid and cook till the water evaporates.
  7. Serve hot with Roti / Rice.

This goes to Kaveri's Herbs and Flowers - Spring Onions that was started by PJ.

Wednesday, 4 May 2011

Gobi Matar Subzi / Cauliflower Green Peas Curry

Yes. Its been more than 10 days since I last blogged. Not an intentional break.

Things were extremely busy - at work and at home. Whatever little time I got in between, I was too busy taking care of my plants. FYI, I have planted 2 rose bushes in my back garden. Can't wait for them to grow... I am so excited.

My parents are coming this weekend and I am too excited. I can finally take a break from cooking and stop planning dinners. Its so nice to have dinner ready on the table by the time you get back home. Can't wait for the weekend...

Now back to the dish... I prepared this more than 10 days ago. I was browsing through Pratibha's blog to participate in this month's T & T that's hosted by Sushma. T & T was started by Zlamushka and is now taken over by Lakshmi.

I found this recipe. It had been ages since I prepared Cauliflower. So I tweaked it a bit and the result was delicious.

Here's my version of the recipe:

1/2 kg Frozen Cauliflower Florets
1 cup Frozen Green Peas
2 Medium Onions - chopped
6 tbsp Chopped Tomatoes
1.5 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1/2 tsp Kasuri Methi
1 tsp Cumin Seeds
2 tbsp Oil
Juice of 1 Lemon
Salt to taste
Chopped Coriander Leaves for garnish

  1. Heat oil in a pan. When hot, add the Cumin Seeds and let them crackle.
  2. Add the onions and fry till the colour changes.
  3. Add the Ginger Garlic paste and fry till the raw smell goes.
  4. Add the tomatoes, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Cumin Powder and cook till oil separates.
  5. Add the Cauliflower florets and Green Peas and cook till done.
  6. Now add the Kitchen King Masla and Kasuri Methi and mix well.
  7. Turn off the heat and add the Lemon Juice and mix well.
  8. Garnish with chopped Coriander Leaves.
  9. Serve with Rice or Roti.