with Red/Green Pepper Curry
1 block of firm Tofu,
1 green pepper,
1 Red pepper, Tblspn of Curry Gravy Masala,
2 Tblspn of any edible oil,
1-2Tblspn of plain yogurt or sour cream
1-2Tblspn of tomato paste. Chopped Cilantro,
1or 2 Serrano or jalapeno peppers with stem on.
Cube Tofu and sauté in non stick pan with little
oil just for 2-3 minutes. Set it aside. Sauté
1-2Tblspn of Curry Masala, for 30 seconds to release flavors.
Add tomato paste and plain yogurt. Cook for 1-2 minutes
so everything is well incorporated. Add sliced peppers
& sauté for 1-2 minutes. Adjust salt and
cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2
or 1 cup of water depending on how thin or thick gravy
you want & chopped cilantro. After a boil, lower
the heat and cook until tender and oil has separated.
Add sautéd cubed tofu. Garnish with cilantro
and serve with Indian bread or plain Basmati Rice.
Since pepper cook very fast, Cook curry gravy with water
for 2 minutes and then add peppers and just cook it
for short time and then add sautéed cubed tofu.
Add Cilantro. Cover