Ariso Recipes
Spicy Tofu and Capsicum Stir-Fry
Last update date: February 24, 2012
Indulge in the delightful Spicy Paneer-Stuffed Buckwheat Kachori, a fusion of crispy shells filled with flavorful paneer, perfect for a savory tea-time treat. Enjoy with your favorite chutney!
25 minutes.
North Indian
Ariso Intelligence
Relatively Clean
A List of ingredients was not available for us to evaluate
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How To Cook?
1
To prepare the spicy tofu and capsicum stir-fry, start by making the dry masala. in a small pan, dry roast the coriander seeds, black peppercorns, fennel seeds, cumin seeds, dried red chilies, bay leaves, and green cardamom until fragrant. let it cool, then coarsely grind it in a blender along with dried pomegranate seeds powder and dry mango powder.
2
In a wok or kadai, heat sesame oil over medium heat. add cumin seeds and let them splutter.
3
Add finely chopped red onion, garlic paste, and ginger paste. saute for a few seconds until the onions become translucent.
4
Mix in turmeric powder, tomato puree, and cook for 1 to 2 minutes.
5
Stir in 2 to 3 teaspoons of the freshly ground masala and dried fenugreek leaves (kasuri methi), and mix well.
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