Non dairy version of Kadhai Paneer. I fried the firm tofu first so that it doesn’t break.
Ingredients for the gravy:
½ cup green peas
1 cup chopped celery or cabbage
2 cup finely chopped tomatoes
1 teaspoon of salt
1 teaspoon of dry mango powder
1 teaspoon of ginger paste
1 tablespoon of unsalted butter
2 slit green chillies deseeded
1 stick of celery or cabbage chopped
1 chopped green or yellow bell peppers
2 tablespoon of coconut cream or milk
2 cups of fried tofu
½ cup finely chopped cilantro
Please check (Measurements)
Process: On a non-stick pan dry roast all the spices till they turn brown and fragrant. Keep aside for cooling. Remove the seeds from the cardamom pods. Grind them in fine powder
Heat butter in a non-stick medium saucepan, cook the 1cup celery till golden brown. Add the tomatoes and salt. Cook till all water dries up. Grind this mixture with the powdered mixture by adding 1-2 tablespoon of water.
Use the same saucepan which is still bit oily. Add the remaining celery, bell pepper and green chillies. Add the paste and one cup of water. Cook till the mixture comes to a boil. Add the fried tofu cubes, cilantro, coconut cream. Cook for another one minute. Serve with chapatti.