Tofu with Bell Pepper, Peas, and Zucchini (Sabzi aur Soya)
2 medium zucchinis
2 medium bell peppers
1 pound soft tofu (soya bean cake)
¼ cup corn oil
½-inch piece fresh gingerroot, peeled, grated fine
½ teaspoon ground turmeric
1½ teaspoons ground coriander
¼ teaspoon chili powder
½ teaspoon garam masala
1 pound frozen peas
2 cups water
Salt to taste
¼ cup fresh cilantro leaves, chopped fine
Wash and cut the bell peppers and zucchinis into ½-inch pieces.
Cut the tofu into ½-inch pieces. Rinse and drain.
Heat the oil in a wok over medium heat. Add the ginger and sauté for 1-2 minutes, stirring constantly, until golden brown.
Add the turmeric, coriander, chili powder, and garam masala, and mix for 1-2 minutes.
Add the bell peppers, peas, zucchini, 2 cups water, and salt, and stir. Cover and simmer for 6-7 minutes, stirring occasionally, until vegetables are tender. Add the tofu and mix. Cover and simmer for 4-5 minutes.
Garnish with fresh cilantro leaves. Serve hot with basmati rice, legumes, and salad.
Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.