This dish has well-balanced sweet, hot and sour flavours. Kashmiri chillies are mild and impart a pleasant reddish hue to the curry. If you are using a different variety of chilli, adjust the quantity depending on how hot it is. Serve this with rice or Indian flat breads.
10 dried Kashmiri red chilli peppers
2 garlic cloves, peeled
2 fresh green chilli peppers, coarsely chopped
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon garam masala powder
½ teaspoon turmeric powder
1 tablespoon small pieces of jaggery, or to taste
1 teaspoon salt, or to taste
500g firm tofu, cut into 1-inch/2.5-cm cubes
2 tablespoons finely chopped coriander leaves
1. Soak the red chilli peppers in ½ cup/125ml warm water for 15 minutes. Transfer to a blender with the soaking liquid. Add the garlic and green chillies and make a smooth paste.
2. Heat the oil in a pan over medium-low heat. Add the onions and cook, stirring occasionally, until well browned.
3. Add the tomatoes. Cover and cook until the tomatoes are soft and mushy. Add the ground chilli and garlic paste with additional ¾ cup/190ml water. Stir in the coriander and cumin powder, garam masala, turmeric powder, salt and jaggery. Bring the mixture to a boil and simmer for 5 minutes, stirring frequently. Taste and adjust the sweet and salt flavours if necessary.
4. Add the tofu cubes. Stir gently to coat. Cover the pan and cook on low heat for about 8 minutes. This dish should have a thick sauce. Turn off the heat.
5. Serve garnished with coriander leaves.