Tofu Jalfrazie
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tofu Jalfrazie calories by ingredient
Introduction
Original Recipe: http://allrecipes.com/Recipe/Paneer-Jalfrazie/Detail.aspx Original Recipe: http://allrecipes.com/Recipe/Paneer-Jalfra
zie/Detail.aspx
Number of Servings: 4
Ingredients
-
1 tablespoons vegetable oil
1 block of firm tofu, chopped in to 1" squares
1 tablespoon vegetable oil
1 onions, roughly chopped
2 bell peppers, cut into strips
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel seed
2 tomatoes, pureed
1 tablespoon ketchup
salt to taste
1/2 cup water
1/4 cup chopped fresh cilantro
Directions
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.
