Wednesday, January 30, 2013

Butter Tofu Masala - without onion and garlic

Well, I was stumped when I heard of this recipe. My sister-in-law's mother had made this for us when we visited her for lunch and I don't think we would've realized if it had not been for her telling us. This butter tofu/panneer masala uses bottle gourd in place of onion and garlic in the traditional recipe.

I did refer this recipe. That blog is worth bookmarking and following as it has really interesting, unique recipes.

Ingredients :

  1. 200g tofu cut into cubes - you could use panneer
  2. 1 small capsicum cut into cubes of similar size as panneer/tofu
  3. 4 medium sized tomatoes
  4. 1 tsp cumin seeds
  5. 1 tsp oil
  6. 1 tsp kasuri methi
  7. 1/2 tsp garam masala powder
  8. 1/2 tsp cumin powder
  9. 1/2 tsp coriander powder
  10. Salt to taste
  11. 1/2 a bottle gourd grated
  12. 1 inch piece of ginger
  13. 1/4 cup cashew nuts
  14. 1 tsp kasuri methi
  15. 2 green chillies
  16. 1tsp oil
  17. 1 tsp powder made by dry roasting the following 
    1. Cinnamon Stick 1 inch
    2. Cloves 4
    3. Cumin 1/2 tsp
    4. Coriander seeds 1.5 tsp
    5. Pepper Corn 2 tsp

How I made it :
  1. Dry roast the ingredients under 17 and grind them into a fine powder
  2. Blanch the tomatoes by immersing in water and bringing to a boil until the skin gets all wrinkled. Drain water and keep aside.
  3. In a pan heat oil from step 16.
  4. Add the ginger.
  5. Add green chillies and kasuri methi. Fry for a minute.
  6. Add the cashew nuts.
  7. Fry for about 3-4 minutes till the cashews brown.
  8. Add the grated bottle gourd. 
  9. Fry for about 5 minutes on low. 
  10. Cool this mix. Add the tomatoes.
  11. Grind to a fine paste.
  12. Heat 1 tsp oil from 5. 
  13. Add cumin seeds and 1 tsp kasuri method. Fry for a minute.
  14. Put in the capsicum
  15. Fry till almost done and then put in the tofu cubes and toss till covered. The intention is to stiffen the cubes with little coloration.
  16. Put in the ground paste.
  17. Add the red chilli powder, cumin powder, coriander powder and adjust salt.
  18. Fry on low, covered, for 10 minutes. Mix in between.
  19. Add garam masala, fry for 30 seconds and cover. 
  20. Serve hot with rotis.