Recipe | Desi Health Bites – Tofu Pasanda aka Tofu in White Gravy
Creamy, mildly spicy and an exotic recipe, Paneer Pasanda (cottage cheese curry) is a very elaborate Indian dish served in many hi-end restaurants in India. Cottage cheese are sliced into thin triangles which are stuffed with a paste of nuts, coated with chickpea flour marinate, deep fried and then dunked into rich creamy gravy to make a delicious Paneer Pasanda.
The preferred gravy for Paneer Pasanda is deep red in colour, which comes from ground tomatoes, deep fried onions and turmeric powder.
Such recipes make a rare appearance during celebrations or to entertain special guests at my home.
I keep trying to mix and match various Indian dishes to make it more convenient both in terms of time and health quotient. And this Tofu Pasanda (no, there is no deep fired stuffed Tofu sandwiches involved here) is one such recipes.
I have combined the Safeda curry (white gravies) from the royal cuisine of Rajasthan with Tofu to make this Pasanda dish.
White gravy dishes cooked with melon seeds and nuts are a hallmark of Rajput cuisine in Rajasthan, India. The Rajputs use this rich and delicate white sauce to cook the meat in it which is also referred as Safed Maas’ or white meat.
The secret of this creamy white gravy lies in the perfect blend of some aromatic spices, ginger, garlic and nutty paste. Tofu which normally has a bland taste to it, tasted good when cooked with this aromatic white gravy.
Fortune rice bran oil: I started using this oil in my cooking sometime back and I am pretty pleased with the results. The fact that it’s high smoking point does not make the food sticky and help absorb less oil makes it a good deep- frying oil.
The presence of Oryzanol in it gives this oil slightly dark hue, but that does not alter the flavor or taste of the recipe.
I have been reading a lot about the benefits of rice bran oil lately. I found out that rice bran oil has good stability and is suitable for deep frying and many other cooking techniques and the oil absorption is also low.
Presence of a unique component in rice bran oil called Oryzanol makes it a special oil with many benefits.
Rice bran oil has the most balanced SMP ratio, which is, saturated fats: monounsaturated fats: polyunsaturated fats when compared to any other edible oil available in the Indian market (as read here).
You can read more informative articles about various kinds of Oils here:
Tofu Pasanda aka Tofu curry in white gravy
- 1 cup Tofu cubes
- 1/2 cup milk
- 1/2 cup Yogurt
- 2 tbsp. Fortune Oil
- 1 tsp. Kasuri Methi
- 1 tsp. Cornflour
- Salt to taste
Spices and herbs;
- 2 onion
- 10 Cashew nuts
- 1 tbsp. Melon seeds
- 1 tbsp. ginger-garlic paste
- 1 green chilies
- 1/2 tsp. Garam masala
- 3 cloves
- 2 cardamom pods
Method; Wash and dice Tofu into cubes or triangles.
Dissolve corn flour in 2 tbsp. of milk and soak cashew nuts and melon seeds in the remaining milk for 15 minutes.
Grind chopped onion and green chilly into fine paste by adding a little water in it.
Grind soaked chestnuts and melon seeds along-with the milk into fine paste. Try adding a few ground nuts for a different taste.
Take out the cashew paste in a bowl, pour yogurt into it and combine well with a whisk.
Heat oil in a wok or kadai and add cloves and cardamom in it.
You can also lightly saute the Tofu cubes in oil before adding to the gravy for better taste.
Add ginger-garlic paste, onion and green chilly paste in the wok and sauté for 2-3 minutes
Pour cashew-nut-yogurt and cornflour-milk mixture into the wok and let it simmer for 5-6 minutes on medium heat.
Add Tofu cubes, garam masala, crushed Kasuri Methi and salt into the curry and take it off the flame.
Garnish with coriander leaves and fresh cream if you wish.
Let the curry sit for a few hours before serving. This will help Tofu absorb all the flavors and sauce of the gravy. Serve this Tofu Pasanda or Tofu in white gravy with Indian flat breads.
You can also try out these gravies and recipes with Tofu;
- Add 1-2 tablespoons of grated cottage cheese or Paneer to get richer gravy.
- You can shallow fry the Tofu cubes in a little oil before adding them to the gravy for better taste.
- For the Tofu to infuse the flavors of spices and sauce let the curry sit for 5-6 hours before serving. The best should be to prepare the Tofu recipe in morning and serve it for dinner.
- Dice the Tofu into small pieces so that they can absorb the sauces and spices well.
- At times I do poke the Tofu block with a fork before dicing it into cubes.
- You can add more water to the gravy to make the consistency thin and runny.
- Increase the green chilies in the recipe if you like spicy curry.
“This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter @fortunefoods “.