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CURRY OF TOFU, MUSHROOMS & VEGETABLES Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 6 fresh mushrooms, big
1/2 cup green peas, boiled
1/2 cup carrots, cut into strips, boiled
1/2 cup french beans, cut thin, boiled
2 Cups Coconut Milk
1 cup tofu or paneer, cubed
1/4 cup Basil leaves, chopped
1 tablespoon soya sauce
1 small bundle lemon grass, tied well
1/2 teaspoon lemon rind
Juice of 1 lemon
2 tablespoons oil
Salt to taste
To be ground to a paste:
4 to 6 red chillies
1/4 cup white onions, sliced
10 cloves garlic
1/2 teaspoon cumin seeds
2 teaspoons coriander seeds
8 peppercorns
1 teaspoon ginger, grated
3 tablespoons coriander leaves
Juice of 1 lemon
2 tablespoons brown sugar
1 teaspoon salt
| | METHOD | Wash and boil the mushrooms in salted water and drain. Mix with the boiled vegetables.
Heat the oil in a pan and add the coconut milk and the paste. Stir well and cool for 4 to 5 minutes till it releases its flavors.
Add the mushrooms, vegetables, tofu, basil leaves, soya sauce, tied lemon grass, lemon rind, lemon juice and salt.
Simmer for 10 to 15 minutes till the lemon grass releases its juices.
Remove the lemon grass bundle.
Serve hot with steamed rice.
When boiling the vegetables, add a pinch baking soda and salt so that they retain their natural colour.
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