Geethu's Kitchen - Edit Recipe: Capsicum Onion Tofu - with Mint
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
1 packet tofu, pressed, cubed and lightly fried till pale brown in fake butter 1/2 large onion, chopped fine 4 Roma tomatoes, chopped fine. 3 green bell pepper; sliced lengthwise and in triangles 3/4 large onion, cut in bulbs 1 tsp jeera 1/2 tsp saunf 1 tsp mustard seeds 1/4 tsp methi seeds 2 cups curd beaten with 1 tbsp dhania powder 2.5 tbsp. besan 1/2 tsp haldi powder 1 tbsp ginger-garlic paste 1 tsp kashniri mirch powder 3/4 tsp. garam masala 1 packet splenda 2 tsp salt 1 tsp dry mint leaves
Steps
Lightly blanch and fry onion bulbs and bell pepper until partially cooked. Keep aside. Take a pan. Add oil Add jeera, saunf, mustard., methi - fry for 1/2 minute Then add chopped onion When onions are lightly fried, add haldi and ginger-garlic paste When onions are well fried, add chopped tomato and salt Fry well until oil leaves the sides Then add besan, blend it in and fry for 3-4 minutes Then add beaten dhania powder curd, and fry continuously for 5 minutes Add splenda,, cover and cook for 1 minute Blend in tofu pieces and blanched bell-pepper-onion and fry for 5 minutes to mix in the masalas Finally add mint and garam masala, little water for desired consistency Place lid and fry for 5 minutes on low flame
Save Recipe