Mughlai Tofu
by Tarla Dalal

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 enjoy this rich treat!

This recipe has been viewed 17222 times

Mughlai Tofu recipe - How to make Mughlai Tofu

For the white paste (makes approx. ¼ cup)
1 onion, peeled and roughly chopped
2 tsp poppy seeds (khus-khus)
2 tsp melon seeds (charmagaz)

Other ingredients
2 tbsp soya oil
1 green chilli, slit
1/2 tsp chilli powder
1/4 tsp fennel seeds (saunf) powder
1/8 tsp cardamom (elaichi) powder
1/2 tsp garam masala
salt to taste
1/2 cup tofu (bean curd/ soya paneer) cubes, deep fried
1/4 cup boiled green peas
1/4 cup cubed and boiled carrots
3 tbsp fresh cream
2 tbsp chopped coriander (dhania) for garnishing

Method

For the white paste

Combine the onions, poppy seeds, watermelon seeds and ½ cup water together in a pan 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.

How to proceed

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, mix well and cook for 5 minutes while stirring continuously.
Add the tofu, green peas, carrots, cream and ¾ cup of water, mix well and cook for another 2 to 3 minutes.
Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving