Friday, August 13, 2010

Tofu Green Curry ... Good Luck Aarti!!

If you have been following the current season of The Next Food Network Star, you definitely know Aarti and you probably also belong to the "majority" that is rooting for her to become the next Star! I have literally been following Aarti (well, online!) ever since the competition started. While she is competing to have her own space in FN she is quite ubiquitous and popular on cyberspace - be it on You Tube or Facebook or through her BLOG - Aarti certainly knows how to Parti with her eat-giggle-repeat mantra!!! So, while she gears up for the big finals this Sunday, I decided to try one of her recipes - Green Chicken Curry (with a vegetarian twist) - definitely a winner!!!


Cilantro leaves - 1.5 bunches
Mint leaves - 1/2 a bunch
Medium red onion - 1
Garlic - 4 pods
Ginger - 1.5" piece
Salt and fresh ground black pepper
Medium red onion - 1/4, finely chopped
Extra Firm Tofu - 1/2 a block, cut into 1x1 cubes
Turmeric powder, Red chili powder, Dhania powder, roaster Jeera powder, Garam masala - as per taste
Yogurt - 1/4 cup

Grind the cilantro, mint, onion, garlic, ginger, salt and pepper to a thick paste. Heat oil in a non stick pan and add the finely chopped onions. When it turns golden brown add the dry masalas, saute well and then add the cilantro paste. Saute well and cook till the oil separates from the mixture.
Add the tofu pieces, some water, and fold it in so the tofu is coated well with the paste but take care to not break the tofu.Check salt, cover the pan and let it cook till it comes to a slight boil and thickens a bit. When done, remove from heat, and mix in the yogurt.

  • I skipped the vinegar, I didn't think I would like the taste of vinegar in the curry.
  • I really wanted to add tomato to the curry paste (guess I am used to the standard onion-tomato combination in Indian dishes) but I think the yogurt takes care of the tang! Yogurt also gives the curry a good consistency, it tends to look and feel a bit runny without the yogurt.
  • The curry has a great cilantro (dhania) and mint (pudhina) flavor and goes well with roti.

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