Breadcrumbs | Paneer | Tomato and Chilli Soup | Smoky Spiced Veggie Rice | Naan Bread | Red Lentil Dahl | Chilli Paste | Lentil curry | Tofu Bangalore Phall |
Tofu Bangalore Phall
Great taste but very hot and meat free





Serves 4-6 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 50 Minutes

Ingredients |
2 tsp Curry Powder |
3 tsp Chilli Powder |
½ Onion, finely chopped |
5 tbsp Vegetable Oil |
4 Cloves |
6 cm Ginger, finely chopped |
12 Red Chillies, finely chopped |
1 kg Pressed Tofu, cut into bite sized cubes |
220 ml SpiceTheWorld Masala Gravy |
4 tbsp Coriander Leaves, finely chopped |
1 tsp Garam Masala |
Method |
Make a paste of the curry powder and chilli powder with a little water. |
Fry the onion until translucent in the vegetable oil then add the garlic ginger and chillies. |
Stir fry on medium for a further 5 minutes. |
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds. |
Add the tofu pieces and seal well on all sides. |
Add half the masala gravy and simmer for 10 minutes or until the tofu is cooked stirring constantly. |
If needed add more masala gravy and water to prevent the curry becoming too thick or dry. |
Now add the finely chopped coriander leaves and cook for a further minute. |
Remove from heat and stir in the garam masala. |
Serve with the whole coriander leaves sprinkled over the top. |