By Dr. Sirisha Potluri
Ingredients:
3 medium potatoes diced into cubes
2 medium red bell peppers diced
1 block of tofu drained, cubed and air fried for 10 minutes at 350F
2 cups green peas
5-6 tomatoes diced
2 large carrots diced
2 bunches cilantro thinly chopped.
Whole spices ( cardamom, bay leaves, cumin seeds , cinnamon stick etc)
Cumin seed powder, coriander seed powder and garam masala.
Instructions:
Gravy:
Make a paste of 1/4th cup cashews, 1/2cup soy yogurt, 2-3 green chili’s, 1 Tbs poppy seeds (soak poppy seeds and cashews at least for an hour, before making a paste).
Procedure:
Heat a thick bottom pan and add all the spices (2-3 cardamom, 1/2 inch cinnamon, 2-3 bay leaves, 2 Tsp cumin seeds) and sauté for 1-2 minutes.
Now, add diced carrots, red bell peppers, and potatoes, sauté these on a medium flame for 3-5 minutes.
Add 1 tablespoon ginger garlic paste, 1/2 Tsp each of cumin and coriander seed powders.
Now add tomatoes and cook with the lid on for few minutes. Once potatoes are fork-tender, add green peas and 2 cups of thinly diced cilantro, and air-fried tofu.
Now add gravy and 1/2 teaspoon of garam masala let everything cook for 5 minutes.
Adjust the salt and add rest of the cilantro and off the stove.
This curry tastes delicious with whole wheat roti, sweet potato flat bread or brown rice and quinoa!