One of my go-to side dish recipes for Chapathi. Especially on weekdays when I run out of lunchbox ideas I blindly follow this recipe. It takes less than 20 minutes to make this utterly delicious subzi. I have used Tofu with veggies that were available in my fridge that day. You could use veggies of your choice. Since its a semi dry subzi it can be used as a filling in a wrap (Tortilla/Roti/Paratha) along with sauce & salad.
Alternatively you can use Paneer or Mushroom instead of Tofu too. The following measurement serves two.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 400 gms Tofu I use Cauldron brand
- 1 carrot
- 2 capsicum
- 2 Tomatoes
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1 tbsp Kasuri Methi leaves
- 1/2 tsp lemon juice
- 1 tbsp Oil
Ingredients
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Instructions
- Heat oil in a frying pan
- Add roughly sliced carrot, capsicum and saute for 2 minutes
- Once they are slightly charred add in the Tomatoes, salt and other spice powder
- In medium heat mix everything together
- Sprinkle little water and let the veggie mixture boil for a minute
- Add the Tofu cubes,mix well and close the pan
- Let it absorb the spices and flavours
- After approximately 5 minutes turn off the flame
- Add kasuri methi leaves and lemon juice
Recipe Notes
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If you want to convert the same recipe into a Indo Chines gravy you can add 2tbsp Tomato Sauce, 1/2 tsp Soy sauce and instead of Kasuri Methi leaves add some spring onions. Also skip the lemon juice
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If you want to make it like a creamy regular masala you can add Cashewnut+Milk paste along with the other spices