Indian Vegetarian Curry
Princes and Moguls alike feasted on Kadi: an ancient aromatic golden curry we discovered while traveling near the Golden Temple of Amritsar in the Punjab province of Northern India. Every home in the area serves this special curry as a treat for family and friends because of its regal origins and exquisite flavor. Savor the true spirit of Crossing Cultures by sharing this dish with those you love.
Authentic Indian food needn't be hot to the taste. We've seasoned this recipe — called kadi in India — mild for the Westen palette. To increase the heat, add cayenne (carefully). In less than an hour you will have authentic curry of the Punjab in India.
Serves: 6-8
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients |
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| ¼ cup butter or olive oil 2–4 finely chopped garlic cloves 1 onion, diced ½ tsp cumin seeds 1 tomato, cubed ½ tsp turmeric 1 tsp garam masala 1 tsp ground coriander |
1 tsp ground ginger 1 cup plain yogurt ½ cup besan (chickpea) or gram flour 1 ½ cups water 2 cups firm tofu, cubed salt and pepper to taste ½ cup fresh cilantro, chopped (optional) |
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Directions
- Heat butter or oil in large wok or soup pot.
- Sauté garlic, onion, and cumin seeds until slightly brown.
- Add tomato, cook until soft, may need a little water.
- Add dry spices turmeric, garam masala, ground coriander and ground ginger, heat 2 minutes.
- Add yogurt, stir over low heat until bubbling.
- Add flour, stir until smooth.
- Add water, stir until well blended.
- Add tofu, salt and pepper, simmer for 20–30 minutes.
- Garnish with fresh coriander (optional).
- Serve over rice with grilled vegetables.
You'll find more delicious recipes in our cookbook, What a Wonderful World!
And if you're not able to find the more exotic ingredients in your local market, you can get them in our Hello Dolly Dahl Cooking Class in a Bag!