SpiceTheWorldBreadcrumbs | 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. |