Bottle gourd, ghiya

Dry Kadai Tofu, tofu being a substitute for paneer


  • 3 cups firm tofu, cut into cubes
  • 1 medium-sized red onion
  • 1/2 cup green onion, chopped
  • 2 firm tomatoes, cut into quarters
  • 1/2 green pepper, cut into quarters
  • 1/2 red pepper, cut into quarters
  • 1 Tbsp. ginger, garlic paste
  • 2 tsps. turmeric powder
  • 3 tsps. cumin powder
  • 3 tsps. coriander powder
  • 1 tsp. red chillie powder
  • 1 Tbsp. oil or butter
  • 1 Tbsp. chopped fresh coriander
  • Salt to taste


Take a non-stick wok or pan, add 3 tsps. of oil. Let oil warm, add the tofu and let the water evaporate completely. Remove from stove and transfer the tofu to another container.

User the same wok/pan, add the remaining oil/butter. Add the onions first, sauté until it becomes translucent. Add the cut peppers, green onions and tomatoes. Do not cover pan. Let it cook for about 8 minutes. Now add the turmeric, cumin, coriander, chillie powders, ginger paste and salt. Cook for another 3 minutes. Add the tofu, toss well so the spices mix together with the tofu.

For garnish:

Garnish with fresh coriander.

^ Please contact me for help with any of these ingredients or utensils.

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