Green chili – 1 or 2 depending on how hot you prefer
Turmeric powder – ¼ tsp
Kashmiri red chili powder – ½ tsp
Sugar – 2 tsp
Vegetable oil – 4 tbsp
Salt to taste
Water – 1 cup
Instructions
Cut the tofu into squares and put them in boiling water for 10 minutes. Set aside.
Dry roast the spices – cumin seeds, coriander seeds, cardamom, cloves, cinnamon, peppercorns, fennel seeds and dry red chilies – until they start releasing their aroma. Remove from heat and let it cool. Then grind them to make a fine powder. Set aside.
Make a smooth paste of onions, ginger, garlic and green chili. You can deseed the chilies as it would reduce some heat but will keep the flavor of the chilies intact.
Heat a skillet and add the vegetable oil into it. When the oil is hot, add the onion paste to it and fry till golden brown.
While onion is getting cooked, cut the red and yellow bell peppers into juliennes. When onions have turned brown, tip in the bell peppers and fry them till soft.
Next add the chopped tomatoes and cook till the raw smell is gone.
Now add the ground spice powder, turmeric powder and red chili powder and stir well on high heat. Make sure the masala doesn't burn.
When the oil starts to separate from the spice, lower the heat to the bare minimum and gradually add the beaten yogurt stirring continuously, otherwise the yogurt will curdle and you won’t get a smooth consistency of the gravy.
Mix everything well so that the curd blends in smoothly. Add salt sugar and a cup of water and bring to boil.
Drop in the tofu cubes and mix carefully so that the tofu doesn’t break. Cover and simmer for 8 to 10 minutes so that all the flavors marry with each other well.
Boil off some water if the sauce is too thin and remove from heat when it reaches your desired consistency.
Serve hot with plain rice.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2014/10/spicy-curried-tofu/