Tuesday, July 20, 2010

TOFU MAKHANA MATAR KEEMA


INGREDIENTS:
1-Tofu 1/2 container(I used hard Tofu)
2-Makhama 1/4 cup
3-Peas 1/2 cup
4-1 & 1/2 onion
5-Ginger 1/2" piece(grated)
6-Tomato paste 3/4 cup
7-Cashew 9-10
8-Black Cardamom 3,Cinnamon 1/2",Mace 1 flake,Black pepper 5-6,Green Cardamom 3(dry grind all these in a coffee grinder)
9-Salt according to taste
10-Red chilli powder according to taste(I used 2& 1/2tsp.)We eat very hot & spicy!
11-Kasoori methi 1 tsp.
12-2 Serving spoon oil
13-1/2 cup water
14-Corriander powder

PROCEDURE:
In a pressure cooker,cook roughly cut onions with salt,chilli powder,corriander powder adding a quarter cup of water.On a slow flame,cook this till it whistles thrice.Turn off the heat and let it absorb the pressure.
Meanwhile mash tofu and shallow fry it in a pan till it turns pink.Keep aside.
Now open the cooker and mash the masala with a service spoon.Heat oil in the cooker and fry makhana(cut into halves) and cashew,set aside,in the remaining oil, fry the boiled masala.After 2 minutes,add tomato paste and grated ginger,cook it leaves oil.
At this point you can add a pinch of sugar too(I added).
Now add peas,fried tofo and makhana-cashew and bhuno for approx. 5 minutes.Add water and pressure cook till one whistle.
Open the lid after 15 minutes and now sprinkle ground masala and kasoori methi.Spoon out in a dish and garnish with cilantro.
It goes good with nan,Parantha or even chapatis and Pulav or plain rice.

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