Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tofu, peppers and onion in a thick, freshly ground coriander and chilli masala.
Equipment: Wok, kadai or large frying pan
Measures and names
Ingredients
- 450 g firm tofu, drained, patted dry and cut into cubes
- 1 tbsp oil
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp chilli flakes (red pepper flakes)
- 1 onion, half finely chopped, half cut into chunks
- 1 green pepper, cut into chunks
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 3 tomatoes, chopped
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasoori methi)
- Salt
- Cauliflower rice or a green salad, to serve
Method
- Roughly crush the coriander seeds, cumin seeds and chilli flakes with a pestle and mortar or the end of a rolling pin.
- Heat half the oil in a wok and fry the tofu for 6 minutes until golden. Tip onto a plate. Add the pepper and onion chunks and stir-fry for 2 minutes over a high heat, then tip out too.
- Add the rest of the oil, the crushed spices and the chopped onion and cook for 3 minutes. Add the garlic and ginger for 1 minute.
- Add the tomatoes and turmeric and cook for 4–5 minutes until thick and jammy, adding a splash of water if it catches.
- Return the tofu, peppers and onion, then add the garam masala, salt and fenugreek leaves, crushing them between your fingers. Toss for 1 minute and serve.
Swaps and tips
Freshly crushed whole spices are what make a kadai dish, but 2 tsp ground coriander works if that is all you have. Kasoori methi is sold in Indian grocers and most big supermarkets; leave it out if you can't find it.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 20 g | 8 g | 25 g | 448 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
