Tofu Chole

Author Pravin Turakhia. Fremont, CA - USA

Cook time

20 Min

Inactive time

4 Hour

Total time

4 H & 20 M

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Tofu chhole

A perfect lunch or dinner item. Most people love it but they think it’s hard to make, but this is the easiest way to make it.

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Ingredients

• 1 cup dried garbanzo beans (or ½ - 2 cups cooked)
• 14-16 oz firm Tofu
• 2 tablespoons oil
• Cashew or Almond paste of 22-24 pieces
• 2 teaspoons chhole masala
• 1 teaspoon red chili powder
• 1 teaspoon chili flakes (reduce if you prefer less spicy)
• 1.5 teaspoons amchur powder
• 2 tablespoons asafetida
• 2 teaspoons Kasoori methi
• 3/4 tablespoon turmeric powder
• Salt to taste
• Dried cilantro leaves for garnish
• Masala (Spices) - adjust to your taste

Instructions

1. Wash the dried garbanzo beans thoroughly and soak them for at least 4-5 hours before cooking.
2. Drain the beans, add two cups of water and pressure cook it for up to 3 whistles.
3. Make 3⁄4-inch cubes of tofu.
4. Heat the oil in a pan, then add all the above masalas and fry on a low flame for 1 to 2 minutes stirring continuously.
5. Add tofu cubes and sauté for 2-3 minutes adding 2 tablespoons of water.
6. Add cooked beans along with the cooked water to make the gravy.
7. Stir well and cook on a medium flame for 8-10 minutes.
8. Turn off the heat and transfer it to a serving bowl.
9. Garnish with dried cilantro and serve.

Notes

For variation, garbanzo beans can be replaced with whole moong beans.

Contains: Tree Nuts

Disclaimer: Some or all allergens may not be listed

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