Rajma Masala with Tandoori Tofu
Rajma Masala
Ingredients
- • 200 g Rajma (kidney beans, dry, soaked overnight)
- • 150 g Onions (2 medium), chopped
- • 200 g Tomatoes (2 large), blended to puree
- • 2 tbsp Ginger-Garlic Paste (30g)
- • 3 Green Chillies, slit (adjust to taste)
- • 3 tbsp Cooking Oil (45ml)
- • 1 tsp Cumin Seeds
- • 1 tsp Turmeric Powder
- • 1.5 tsp Red Chilli Powder
- • 2 tbsp Coriander Powder
- • 1 tsp Garam Masala
- • 1 tsp Dry Mango Powder (Amchur)
- • Salt to taste
- • 600 ml Water (for pressure cooking beans)
- • 2 tbsp Fresh Coriander, chopped (for garnish)
Cooking Steps
Rinse pre-soaked Rajma thoroughly. In a pressure cooker, add soaked Rajma with 600ml fresh water and 1/2 tsp salt. Cook for 7-8 whistles on high heat, then reduce heat and simmer for 15 minutes. Let the pressure release naturally.
While Rajma cooks, heat oil in a large pot or Kadai. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown (10-12 minutes).
Add ginger-garlic paste and green chillies. Sauté for 2-3 minutes until raw smell disappears.
Add turmeric powder, red chilli powder, and coriander powder. Sauté for 1 minute on low heat, adding a splash of water to prevent burning.
Add tomato puree to the pot. Cook on medium heat, stirring occasionally, until the oil separates from the masala (10-15 minutes).
Once the pressure cooker releases, check if Rajma is tender. Drain the cooking water, reserving about 150ml.
Add the cooked Rajma to the tomato-onion masala. Mix well. Add the reserved Rajma cooking water and additional water (if needed) to achieve desired gravy consistency.
Bring to a simmer. Add garam masala, dry mango powder, and salt to taste. Cover and simmer for 10-15 minutes, allowing flavors to meld.
Garnish with fresh coriander before serving.
Tandoori Tofu
Ingredients
- • 300 g Firm Tofu, pressed and cut into 1-inch cubes
- • 100 ml Vegan Curd (dairy-free yogurt)
- • 1 tbsp Ginger-Garlic Paste (15g)
- • 1 tsp Red Chilli Powder
- • 0.5 tsp Turmeric Powder
- • 1 tbsp Coriander Powder
- • 1 tsp Cumin Powder
- • 1 tsp Garam Masala
- • 1 tsp Dry Fenugreek Leaves (Kasuri Methi), crushed
- • 0.5 tsp Black Salt (Kala Namak)
- • 1 tbsp Lemon Juice
- • 1 tbsp Mustard Oil (15ml)
- • Salt to taste
- • 2 tbsp Oil for pan-frying (30ml)
Cooking Steps
Press the tofu well to remove excess water. Cut into 1-inch cubes.
In a large bowl, combine vegan curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, crushed kasuri methi, black salt, lemon juice, mustard oil, and salt. Mix well to form a thick marinade.
Add the tofu cubes to the marinade. Gently toss to coat all the cubes evenly. Marinate for at least 15 minutes (longer is better, up to 1 hour in the fridge).
Heat 2 tbsp oil in a large non-stick pan or cast-iron skillet over medium-high heat.
Once the pan is hot, carefully place the marinated tofu cubes in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Cook for 3-4 minutes per side, turning gently, until all sides are golden brown and slightly charred, resembling tandoor-cooked tofu.
Remove the cooked Tandoori Tofu to a plate. Serve hot.