Tofu And Vegetable Kolhapuri Stir Fry Recipe

Indian cuisine · 267 calories

Tofu and Vegetable Kolhapuri Stir Fry recipe

About this recipe

Dive into the bold and aromatic flavors of Kolhapur with this protein-packed tofu and vegetable stir-fry. Perfect for dinner, this recipe combines tender tofu cubes with vibrant capsicum, carrots, and green beans, all simmered in a creamy coconut milk base infused with authentic Kolhapuri spices. The dish is rich in protein, making it an excellent choice for those looking to maintain their health goals. Quick to prepare in just 35 minutes, it’s ideal for a comforting yet energizing meal. Serve it hot and let the vibrant spices transport your taste buds to Maharashtra.

Ingredients

  • 200 g Diet Tofu Soya Tofu
  • 1 piece Yellow Bell Pepper
  • 200 g Orange Carrot (Gajar)
  • - Beans/broad -250gm
  • - Onion-250 Gms
  • 1 pc (200 g) Dabur Hommade Tomato Puree
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 100 g Mix Seeds
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Press the tofu to remove excess water, then cut it into bite-sized cubes.
  2. 2. Heat oil in a pan over medium heat and sauté the tofu cubes until golden brown. Remove and set aside.
  3. 3. In the same pan, add chopped onion, garlic, and ginger, cooking until fragrant and slightly browned.
  4. 4. Add the Kolhapuri spice mix, turmeric powder, and red chili powder, stirring well to toast the spices.
  5. 5. Add the tomato puree and cook until the mixture thickens and the oil begins to separate.
  6. 6. Stir in the coconut milk and simmer for 2-3 minutes to create a creamy base.
  7. 7. Add chopped capsicum, carrots, and green beans, cooking until the vegetables are tender but still crisp.
  8. 8. Return the tofu to the pan, mixing gently to coat it in the flavorful sauce.
  9. 9. Adjust seasoning with salt and cook for another 2 minutes to allow the flavors to meld.
  10. 10. Garnish with fresh coriander leaves and serve hot.