Restaurant Style Tofu Curry Recipe | How To Cook Indian Style Tofu Curry | Side Dish Recipes | Varun

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh is higher in protein, while paneer is more traditional.

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess with fewer calories.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use, while caraway seeds are more accessible.

Heat oil in a wok on high flame.

Add sliced red onions and a little salt; cook until they start to turn light golden brown.

Lower the flame and add roughly cut tomatoes; sauté well.

Add dried red chilies, peeled garlic cloves, and fresh green chilies; mix well.

Add unroasted gram flour and coriander seeds; sauté to remove raw flavor.

Add turmeric powder and coriander leaves; mix well and cook.

Add garam masala and sugar; mix and turn off the flame.

Allow the mixture to cool, then blend into a smooth curry paste.

In the same wok, add ghee and heat it up.

Add cumin seeds and a combination of capsicum, onions, and tomatoes cut into petals; sauté for a bit of crunch.

Add the prepared curry paste and stir.

Add water (about 1 cup) to thin the gravy; bring to a rolling boil.

Cut the tofu into cubes without crumbling it; add it to the boiling curry.

Stir gently to combine without breaking the tofu; allow to boil briefly.

Serve with chapati, naan, or phulkas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens