Tofu and Capsicum Curry

My son loves paneer and demands paneer curry (or pizza, if he is feeling lucky) almost every weekend. In an attempt to make a healthy curry, I substituted paneer with tofu and paired it with whole wheat Kerala porotta instead of plain flour ones. He heard me blabber about the substitutions and pulled a face thinking they wouldn’t be as tasty as he had hoped. But he was pleasantly surprised and polished his plate clean!

Ofcourse, you can use paneer if you wish to and this is one delicious curry to eat with rice, roti or naan.

• Servings: 8-serving
• Time: 30 mins
• Difficulty: medium
• Print

My son loves paneer and demands paneer curry (or pizza, if he is feeling lucky) almost every weekend. In an attempt to make a healthy curry, I substituted paneer with tofu and paired it with whole wheat Kerala porotta instead of plain flour ones. He heard me blabber about the substitutions and pulle

Summary

• Cuisine: indian
• Course: side dish
• Cooking Time: 30 mins

Ingredients

1/4 cup groundnuts ,

2 tablespoons white sesame seeds ,

1/2 cup grated coconut ,

1/3 cup sunflower oil ,

3/4 teaspoon mustard seeds ,

3/4 teaspoon cumin seeds ,

3 finely sliced medium onions ,

1 1/2 teaspoons finely chopped garlic ,

3 green chilies slit lengthwise ,

3/4 tablespoon red chili powder ,

3 chopped tomato (small),

1 1/2 green capsicum ,

200 grams cubed tofu ,

1 1/2 teaspoons kasuri methi ,

to taste salt ,

2 cups water ,

1 teaspoon sugar ,

1/2 cup thick coconut milk ,

handful chopped coriander leaves , a

cup 2 chopped leaves , tablespoons

Steps

1. In a pan dry roast groundnuts. Remove and keep aside. Dry roast sesame seeds till color starts to change. Keep aside. Dry roast coconut till it turns golden brown and remove from pan. While roasting, be sure to move around nuts/sesame seeds/coconut continuously so heat is distributed uniformly.
2. Heat oil in the pan. Drop in mustard seeds and cumin seeds. When they have stopped spluttering, add onion slices. Saute over low heat till onion turns light brown. Add garlic and green chilies and continue sauteing till fragrant. Add chili powder and saute over low heat for a couple of minutes. Toss in tomatoes and saute till tomato breaks down, and mixture leaves sides of pan.
3. Grind the onion and tomato mixture till smooth along with roasted groundnuts, sesame seeds and coconut to form a paste.
4. Add some more oil to pan if required. Add curry paste to pan and fry till oil appears over the paste. Add oil if you feel if the mixture is drying out.
5. Mix in capsicum, tofu and kasuri methi. Season and add water. Cover and let the curry simmer for a few minutes.
6. Reduce heat and pour in coconut milk. Mix and heat till the curry just beings to boil.
7. Add sugar. Remove from heat. Sprinkle over curry leaves and coriander leaves. Mix well.
8. Serve hot.

Enjoy!