Serves two persons. Goes well with plain rice.
Though the preparation process looks lengthy, it is actually simple - if you remove the mention about the type of stirring to be used. You cannot,however, do anything else while cooking this dish. It requires your constant attention
Ingredients
Olive Oil 4 table spoons. You can use other oil also
150 gram Diet Paneer (Soya Tofu)
2 Large Onions - palm full size
2 Large Tomatoes - palm full size
2 teaspoon of ginger - grated fine
1 Large Capsicum - palm full size
4 Green chillies - finger length
4 teaspoons of cilantro (hara dhaniya)
2 Table spoons of plain curd
1 Large black cardamom
2 One inch piece of Cinnamon
1/4 star anise
1/2 teaspoon of of garam masala
1/2 teaspoon of chilli powder
Preparation
Slice the onions and chop the tomatoes fine. Cut the capsicum in to half inch squares. Slice the tofu in to one inch squares. Let the slices be fairly thin of about a quarter to less than half centimetre
Heat a kadaai. Pour the oil. when the oil is real hot add black cardamom, then cinnamon sticks then Star anise leaving a few seconds between each. Do not burn them but see that these are just about to.
Add sliced onions. Keep stirring it. Remember brisk stirring is very essential for any kadaai dish. This allows caramelisation of food without getting burnt,
when the edges of the onion turn dark brown add the ginger paste briskly stir not letting the ginger stick hard to the bottom of the pan. Use the wooden spatula a little hard to scrape out anything sticking to the pan
When you feel that the ginger is getting stuck a little harder and showing signs of turning dark brown, add the curd and keep stirring it briskly. When the curd has disappeared add the chilly powder and garam masala. Keep stirring so as not let the powdered masala burn. Again when its just about get burnt add the chopped tomatoes
Keep briskly stirring letting the tomatoes merge with the masala. Keep stirring till oil separates (This should happen in about 5 to 7 minutes depending on the ripeness of the tomatoes).
Once the oil separates from masala pour water till the masala is just about drowned inside. Add salt to your taste. Keep it minimal. You can add later, if necessary
Add the sliced capsicum. let the whole thing cook. keep gently stirring occasionally
when the water is half evaporated add the green chillies. Keep stirring gently. Once the water is 3/4 evaporated add the sliced tofu. Keep stirring gently.
Once the water is completely evaporated you would need to step up the speed of stirring. The trick is to use the spatula to scrape out anything sticking to the bottom of the pan. After a while the oil would separate. Again when the masala is just about to stick hard to the pan turn off the fire.
Add the chopped cilantro and cover the pan with a lid.
When you are about to serve, put the pan on fire for a minute or two and fold the cilantro in and serve.
