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Mushroom and tofu are two of the best ingredients i enjoy in the Chinese and Thai cuisine. So, thought why not use these together in our Indian cooking. After little bit of research in the net i came up with this recipe.
Tofu (bean curd), is a food of chinese origin made by coagulating soy milk, and then pressing the resulting curds into blocks. Tofu is low in calories and high in protein and iron. Like wise mushrooms are high in fiber, protein and has lot of vitamins and as well as minerals to it.
I used the button mushrooms (often called the white mushrooms) and used the firm tofu for frying. I squeezed off the excess water in the tofu with some paper towel and deep fried them.
- white or button mushrooms- 1 pound
- firm tofu (cut in to quarter inch pieces and deep fried)– 1/2 pound
- frozen green peas- 1/4th cup
- medium onion- 2
- green chillie- 1
- ginger garlic paste- 1/4th tsp
- cashew (grind to a smooth paste with some water)– 1/4th cup
- large tomato- 1
- tomato paste- 2 tsps
- coriander (dhania) powder- 1/4th tsp
- garam masala- 1/4 th tsp
- red chillie powder- 1/2 to 1 tsp
- green cardamom and cloves (grind it using a mortar)– 2 each
- cinnamon stick- 1/2 stick
- cilantro (coriander)
- lemon juice and salt
- Cut each mushroom to four pieces and keep it on a side.
- Now in a skillet add four tsps of oil, cinnamon stick, green chillie and onion. Cook until onion becomes soft, then add the ginger garlic paste and the dry spices (marked 10 through 13).
- Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
- Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
- Add the mushrooms, green peas and simmer the curry for ten minutes in med-low heat.
- At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
- Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
- Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.