Tofu Korma with Mixed Vegetables

Name: Tofu Korma with Mixed Vegetables
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms firm tofu cut into cubes; 1 cup cauliflower chopped into bite sized pieces; 1 carrot chopped; 1/2 capsicum desseeded and cut into cubes; 8-10 beans chopped; 1/2 cup green peas (fresh or frozen); 1 potato peeled and cubed; 1 onion chopped; 1.5 tsp ginger garlic paste; 1 tbsp tomato puree; Spices:; 1 inch stick cinnamon; 3 pods cardamom; 3-4 cloves; 7-8 black peppercorns; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Korma Masala; 1 tbsp Kasoori Methi; 7-8 cashewnuts; 1 tbsp sesame or melon seeds; 2 tbsp curd; 1 tbsp fresh cream; As needed salt; 1 tsp sugar; 1 tbsp coriander chopped finely; 4 tbsp oil; 1 tsp ghee

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Kumkum Chatterjee @cook_12055532

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Tofu Korma with Mixed Vegetables is a rich, creamy and delicious Mughlai gravy based mixed vegetables curry made with a base of assorted nuts and seeds like poppy or sesame seeds, cashewnuts and/or almonds.Generally cauliflower, peas, carrots, capsicum, beans and potatoes work well. Onion, ginger and garlic with spices make the dish flavourful. The dish is packed with nutrients from assorted vegetables, protein from tofu and healthy fats from cashewnuts and fresh cream.Serve this popular North Indian dish as a side with plain steamed or jeera rice, pulao, naan or roti in lunch or dinner.

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Ingredients

30 minutes

4 servings

200 gms firm tofu cut into cubes
1 cup cauliflower chopped into bite sized pieces
1 carrot chopped
1/2 capsicum desseeded and cut into cubes
8-10 beans chopped
1/2 cup green peas (fresh or frozen)
1 potato peeled and cubed
1 onion chopped
1.5 tsp ginger garlic paste
1 tbsp tomato puree
Spices:
1 inch stick cinnamon
3 pods cardamom
3-4 cloves
7-8 black peppercorns
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Korma Masala
1 tbsp Kasoori Methi
7-8 cashewnuts
1 tbsp sesame or melon seeds
2 tbsp curd
1 tbsp fresh cream
As needed salt
1 tsp sugar
1 tbsp coriander chopped finely
4 tbsp oil
1 tsp ghee

Cooking Instructions

30 minutes

1

Press tofu to remove excess water by wrapping it in kitchen towel. Chop into cubes and smear 1/4 tsp salt and red chilli powder.Heat a non-stick pan with 2 tbsp oil and lightly brown on each sides.
2

Heat 3 thsp oil and saute capsicum. Then stir fry cauliflower, carrot and beans.Also fry the cubed potato.Set the vegetables aside.
3

In the remaining oil, sprinkle cumin seeds and half crushed whole garam masala and black peppercorns. When they splutter, add chopped onion.Fry till light brown.Add ginger garlic paste and fry till aromatic.Add Kashmiri Red Chilli Powder, turmeric powder, Korma Masala,Kasoori Methi,tomato puree, salt and sugar to taste.Saute for 2 minutes. Meanwhile make a paste of cashewnuts and sesame seeds along with 2 tbsp curd.Add this creamy paste to the sautéed masala and fry till oil leaves sides.
4

Add garam masala powder and the sautéed vegetables. Also add thawed frozen peas.Add 1 cup water and boil till vegetables are cooked.Add tofu and capsicum. Mix and simmer 5 minutes.Add fresh cream and stir to combine all.Garnish with chopped coriander and drizzle 1 tsp ghee on top.Add few roasted cashewnuts and toss to mix well.
5

Serve hot with steamed or jeera rice or with roti, paratha or any Indian flatbread in lunch or dinner.