This is based on the recipe of Chilli Panner from
Meera Sodha’s Made in India: Cooked in Britain book. The recipe is delicious but it had one great failing as far as I’m concerned – there wasn’t enough of it. Meera’s dish is a snack, I wanted something to use as part of a main course, so I have added more tomatoes to carry the wonderful flavour on for a little longer.
You need to try this recipe. It has bags of flavour and cooks in less than 20 minutes (apart from pressing the tofu). And, considering the amount of garlic in it, it might be my new favourite way of dealing with a snuffly cold!
400g tofu, drained & pressed, cut into 2cm cubes
4 cloves garlic, crushed
1.5 tsp cumin powder
1 green chilli, finely sliced
1 tbsp tomato puree
1 400g tin chopped tomatoes
Lemon wedges, to serve
Heat a little oil in a large saucepan and add the tofu. Fry the tofu until lightly browned on all sides. You may need to do this in a couple of batches.
Add all the tofu back into the pan and stir in the garlic, cumin and chilli.
Saute on a low heat for a couple of minutes, then add the tomato puree and chopped tomatoes.
Simmer for 5 minutes until the sauce has reduced a little.
Season with salt & pepper.
Serve with lemon wedges to squeeze over.