Kadhai Tofu Sabji: A North Indian Delight
Kadhai Tofu Sabji is a flavorful and nutritious dish that brings together the vibrant tastes of North Indian cuisine. This vegetarian dish is packed with protein-rich tofu, making it a perfect option for lunch or dinner. Its aromatic spices and fresh vegetables create a delightful harmony, serving as a satisfying main course when paired with dal makhani and tawa paratha.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu | 250 grams, cut into cubes |
| Green Bell Pepper (Shimla Mirch) | 1, chopped |
| Onion | 1, sliced |
| Garlic Paste | 1 teaspoon |
| Ginger Paste | 1 teaspoon |
| Tomatoes | 2, blanched and pureed |
| Cumin Seeds | 1 teaspoon |
| Dried Fenugreek Leaves (Kasuri Methi) | 1 teaspoon, crushed |
| Oil | 1 tablespoon |
| Turmeric Powder | ½ teaspoon |
| Sugar | ½ teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) | To garnish |
| Coriander Seeds | 2 teaspoons |
| Whole Black Pepper | 5 pieces |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Pomegranate Seeds (Anardana) | 1 teaspoon |
| Dried Red Chilies | 4, whole |
| Bay Leaf | 1 |
| Green Cardamom | 1, whole |
| Dried Mango Powder (Amchur) | ½ teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 18 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
Preparation Steps
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Spice Preparation:
- To start, heat a small kadhai (wok) over medium heat. Add the coriander seeds, whole black pepper, cumin seeds, dried red chilies, bay leaf, and green cardamom.
- Toast the spices for about 30 seconds until aromatic, then remove from heat and allow them to cool.
-
-
Grinding the Spices:
- Once cooled, transfer the toasted spices to a mixer grinder. Add the pomegranate seeds and dried mango powder. Grind into a fine powder and set aside.
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Cooking the Base:
- In a larger kadhai, heat the oil over medium heat. Add the cumin seeds and sliced onions. Sauté until the onions turn translucent and soft.
- Add the garlic and ginger paste, cooking for another minute until fragrant.
-
Adding the Vegetables:
- Stir in the turmeric powder and tomato puree. Allow the mixture to cook for about 2 minutes until it thickens slightly.
- Add 2 tablespoons of the ground spice mixture along with crushed fenugreek leaves. Mix well.
- Introduce the chopped green bell pepper and cook for an additional minute.
-
Incorporating Tofu:
- Gently add the tofu cubes, salt, and sugar. Stir to combine, being careful not to break the tofu.
- Let the mixture simmer for about 2 minutes to allow the flavors to meld together.
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Final Touches:
- Garnish the dish with freshly chopped coriander leaves before serving.
Serving Suggestions
Kadhai Tofu Sabji is best enjoyed hot, accompanied by dal makhani and tawa paratha. This combination creates a wholesome meal that is sure to please everyone at the table. Whether you’re hosting a dinner or preparing a delightful family lunch, this dish will add a touch of elegance and flavor to your spread.
Conclusion
This Kadhai Tofu recipe showcases the beautiful interplay of spices and textures that define North Indian cuisine. With its quick preparation and rich flavors, it’s a fantastic addition to any home-cooked meal, ensuring that every bite is both satisfying and nourishing. Enjoy the vibrant flavors and health benefits that this delicious dish brings to your dining table!
