- 2 tablespoons whole coriander seeds
- 1 1/ 2 teaspoons whole fennel seeds
- 1/ 2 teaspoons whole black peppercorns
- 2 dried red chillies
- 2 teaspoons kasoori methi
- 10 1/ 2 ounces Tofu, firm and pat dry,
- 3 tablespoons cornflour
- 3 tablespoons rapeseed oil
- 1 teaspoon cumin seeds
- 2 whole green chillies, stems removed
- 2 large tomatoes, cut into large chunks
- 1 teaspoon Kashmiri chilli powder
- 2 inch piece ginger, peeled and julienned
- 2 large red onions, peeled and cut into wedges
- 3 mixed peppers, peeled and cut into wedges
- 5 whole spring onions, trimmed and quartered
- 3 1/ 2 ounces button mushrooms, wiped clean and sliced
- 1 teaspoon garam masala,
- 1/ 2 teaspoon turmeric,
- 1 1/ 2 teaspoons salt,
- 10 sprigs fresh mint, to garnish
To make the kadai masala, toast the coriander seeds, fennel seeds, black peppercorns, kasoori methi and whole dried red chillies in a dry pan. Once they're very light brown and aromatic, transfer to a pestle and mortar and coarsely grind. Set aside.
Heat 2 tbsp of the oil in a non-stick pan. Toss the tofu cubes in the cornflour and add them to the hot oil. Cook on all sides until golden. Remove from the pan and set aside.
Heat the remaining 1 tbsp of oil in the same pan used to cook the tofu and add the cumin seeds. Allow the cumin to sizzle and then add the ginger and chillies. Cook for 30 seconds and then add all the vegetables, 3/4 of the kadai masala, garam masala, turmeric and salt. Cook on a very high heat for 5 minutes, allowing some of the veggies to scorch.
Add the tofu and give it a mix, taking care not to break up the tofu pieces. Cook for a further 3 minutes. Serve immediately, sprinkling over the remaining kadai masala and mint sprigs.