Tofu Jalfrazie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoons vegetable oil1 block of firm tofu, chopped in to 1" squares1 tablespoon vegetable oil1 onions, roughly chopped2 bell peppers, cut into strips1 tablespoon minced fresh ginger root1 tablespoon minced garlic1 teaspoon garam masala1/2 teaspoon ground turmeric1/2 teaspoon ground fennel seed2 tomatoes, pureed1 tablespoon ketchupsalt to taste1/2 cup water1/4 cup chopped fresh cilantro
Serves 4
Directions
1.Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
2.Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
Serve over basmati rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Directions
1.Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
2.Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
Serve over basmati rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 58.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.0 g
- Protein: 14.2 g