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Wednesday, September 12, 2007

Mughlai Tofu

MUGHLAI TOFU The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy… so, go ahead and binge on this rich treat! This is an adaptation of tarla dalal recipe. I also skipped the watermelon seed as i couldnt get it here.

You will need :

¼ cup boiled green peas
¼ cup boiled and cubed carrots

For the white paste (makes approx. ¼ cup)
1 onion, peeled and roughly chopped
2 tsp watermelon seeds (charmagaz) (optional)
Or sesame seeds (safed til)

For the gravy

2 tbsp soya oil or canola oil
1 green chili, slit
¼ tsp fennel seeds (saunf) powder
1/8 tsp cardamom (elaichi) powder
Salt to taste
3 tbsp fresh cream (malai) or Milk
Other ingredients:
2 tbsp chopped coriander (dhania) for the garnish

For the white paste :
Combine together the onions, poppy seeds, watermelon seeds and ½ cup water and simmer for 8 to 10 minutes or till they become soft. Remove from the flame and keep aside to cool.When cool, blend in a mixer to a smooth paste. Keep aside.
For the gravy:
Heat the soya oil in a kadhai, add the white paste and green chilli and sauté till the paste turns golden brown in colour.Add the chilli powder, fennel seeds powder, cardamom powder, garam masala and salt and mix well.Cook for 5 minutes while stirring continuously.Now add the vegetables and cook till tender. Add the tofu, cream(or milk) and ¾ cup of water, mix well and cook for another 2 to 3 minutes. Serve hot garnished with coriander.

Serve hot as a side dish.

1 comment:

Sharmi said...

you turned the chinese tofu to mughali food. that sounds great and looks lovely.