Start the rice!
Preparation time
1 hour
Servings
3
Ingredients
- 100 g - tofu
- 200 g - broccoli( florets separated)
- 1 - onion, medium sized
- 2 - tomato, medium sized
- 1 tsp - ginger garlic paste
- 1/2 tsp - chilli powder
- 1 tsp - coriander powder
- 3/4 tsp - garam masala
- 2 - green chilli
- 1/2 tbsp - dried methi leaves crushed (substitute mustard greens)
- 5 to 6 - almonds
- 1 tbsp - yogurt
- 1 tsp - cumin seeds
- 1/2 tbsp - oil
- salt to taste
Instructions
- Toast the tofu in a pan with little oil on all sides. Keep them separately.
- Heat oil in a vessel, add cumin seeds, ginger-garlic paste.
- Then add the chopped onions and fry until they look transparent.
- Then add tomatoes and fry it well until they become completely soft.
- Add chilly powder, coriander powder and fry well.
- Then add about 1 cup of water to this mixture, add almonds, green chilly, methi leaves and salt.
- Cover the vessel and cook on medium heat until the mixture starts boiling.
- Let the mixture cool down for a while, then blend it in a blender until it gets a smooth texture.
- Heat oil in the same vessel, add the grounded mixture and allow it to boil on medium heat.
- Meanwhile prepare the broccoli florets, separate it from the stalk and steam it for 5 minutes.
- Stop cooking and pour the yogurt to the boiling mixture and let it boil for another 2 minutes.
- Finally add tofu, broccoli and garam masala.
- Cover the pan and keep it on low heat for 2 minutes.
- Switch it off and take it away from heat.
Alternative to tofu: meat (beef or mutton)
- 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks
- 4 whole garlic cloves, peeled
- 3 black cardamom pods
- 5 green cardamom pods
- 4 dried curry leaves
- 1 cassia bark, broken
- pinch of salt
Put the meat in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark.