Curry Of Tofu, Mushrooms and Vegetables

by Tarla Dalal

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This Curry of Tofu, Mushrooms and Vegetables is a creamy spicy-sweet curry that speaks of the grandeur of Thai cuisine. While the elaborate masala paste adds spice to the preparation, coconut milk helps balance it with its sweet, milky flavour. Adding lemongrass as a bundle and removing it before serving helps to impart the tangy accents of the herb to the dish while not disturbing the dining experience with tangled shoots of grass!

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Curry Of Tofu, Mushrooms and Vegetables recipe - How to make Curry Of Tofu, Mushrooms and Vegetables

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 5Makes 4 to 6 servings
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Ingredients

To Be Ground To A Paste
4 to 6 red chillies
1/4 cup sliced white onions
10 garlic (lehsun) cloves
1/2 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
8 black peppercorns (kalimirch)
1 tsp grated ginger (adrak)
3 tbsp coriander (dhania) leaves
1 lemon
2 tbsp brown sugar
1 tsp salt

Other Ingredients
6 big sized fresh mushrooms (khumbh)
1/2 cup boiled green peas
1/2 cup carrot juliennes , boiled
1/2 cup diagonally cut french beans , boiled
2 cups coconut milk
1 cup tofu cubes or paneer (cottage cheese) cubes
1/4 cup basil leaves , chopped
1 tbsp soy sauce
1 small sized bundle of lemongrass (hare chai ki patti) , tied well
1/2 tsp lemon rind
1 tbsp lemon juice
2 tbsp oil
salt to taste

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.

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