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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1) Start by adding olive oil in the pressure cooker. Add the green chili, bay leaves, onions, asafetida (one pinch), turmeric and salt. Cook until onions are translucent. | 2. 2) Add the tomatoes, coriander powder, garam masala, and red chili powder. Mix well. | 3. 3) Place a lid and let this mixture cook for at least eight to ten minutes or until it renders oils on its sides. | 4. 4) Remove the lid and add water. Place the lid back and bring this mixture to a boil. | 5. 5) Remove the lid and add peas and cubed tofu. Mix gently and place the pressure cooker lid with the whistle on. Cook to one whistle on medium heat. | 6. 6) Remove from heat and stand by for half hour. | 7. 7) Open and serve the prepared Tofu Curry with Rice or Naan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	lb	Cubed firm	653.1738	12.6099	78.3355	39.5533
green chili pepper	2			179.91	42.5487	8.9955	0.8996
garam masala	1	tablespoon		-	-	-	-
coriander powder	2	tablespoons		29.8	5.499	1.237	1.777
red chili powder	1	teaspoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
asafoetida powder				-	-	-	-
salt				-	-	-	-
olive oil				-	-	-	-
tomato	14	ounces	diced	71.4407	15.4391	3.4927	0.7938
green pea	2	cups		234.9	41.905	15.718	1.16
bay leaf	4			-	-	-	-
red onion	1		Diced	-	-	-	-
tap water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.