From our kitchen to yours:

Syed Komail Abbas

(naveed islam)

This famous vegetarian dish from the Indian subcontinent is usually made with paneer, a type of cheese that is commonly used in South Asian cuisine. However, in the event that you are not able to find paneer at Woodman’s or at the Indian Grocery store on Northland Avenue, some tofu will do just fine. The powders make the gravy thick, while the vegetables and spices add that extra aroma that will keep your room smelling like Sai Ram days after you and your friends are done feasting. If you love Indian food, that is not a bad thing.
Ingredients:
Main dish
15 cubed pieces of tofu
1 onion
2 tomatoes, chopped
1-inch piece finely chopped Ginger or Garlic
2 teaspoons chili powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
1/2 teaspoon sugar
1 tablespoon butter
Cilantro leaves, garnish
White Sauce
1 teaspoon flour
2 tablespoons butter
1 cup milk
Method:
First thaw and cube the tofu; frying it is optional.
Grind onion, ginger, garlic and the chili, coriander and garam masala powders into a paste.
Heat the pan with butter and add tomatoes before starting to cook.
Mix in the paste and cook till the butter floats on top.
Add the white sauce and continue cooking for five to six minutes.
Finally, add the tofu and cilantro leaves before serving.

(naveed islam)

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