10 May 2009
This is a vegan analog of Paneer Bhurji, which is based on cheese rather than tofu. I found that this dish assembles very quickly once the heat is applied, so it helps to prepare all of the ingredients beforehand.
Heat oil in a wok, and fry
1/2 teaspoon cumin seed.
Once the seeds are browned, add
3 cloves minced garlic and
1" piece of peeled, minced ginger.
Fry these briefly, and then add
2 sliced onions,
1/2 of a chili pepper (diced).
Once the onions brown, add
1 teaspoon salt,
1/2 to 1 teaspoon garam masala,
1/4 teaspoon tumeric,
1/4 teaspoon chili powder and
1/2 teaspoon monosodium glutamate (optional).
Stir briskly, and cook until onions become transparent. Then add
2 diced tomatoes.
Cook until the tomato skins begin to pull back. To this, add
12 oz. grated extra firm tofu and
minced fresh cilantro.
Mix thoroughly and cook until heated through.