Mughlai Tofu recipe - How to make Mughlai Tofu
Main Procedure
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
Energy | 113 cal |
Protein | 6.2 g |
Carbohydrates | 7.7 g |
Fiber | 4.2 g |
Fat | 6.4 g |
Cholesterol | 0 mg |
Sodium | 7.7 mg |