Spicy Mushroom Tofu curry

tofu preparation

To Be Ground into a Paste
whole dry kashmiri red chillies , broken into pieces
1/4 cup sliced onions
1/2 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
peppercorns (kalimirch)
1 tsp grated ginger
3 tbsp roughly chopped coriander
2 tsp lemon juice
1 tbsp sugar substitute
salt to taste

healthy tofu
healthy tofu

Other Ingredients
2 tsp oil
1/2 cup coconut milk
1/2 cup low fat milk
6 to 8 mushrooms  (washed and blanched)
1/2 cup boiled green peas
1/2 cup carrot , cut into strips and blanched
1/2 cup thinly sliced and blanched french beans
1 cup tofu (bean surd/soya paneer)
1/4 cup finely chopped basil leaves
2 tsp soy sauce
1 small bundle lemon grass (harechai ki patti)
tied well
1/2 tsp lemon rind
2 tsp lemon juice
salt to taste


yummy tofu curry
yummy tofu curry


  • Heat the oil in a deep non-stick pan, add the coconut milk, milk and the prepared paste, mix well and cook over a medium flame for 4 to 5 minutes or till the mixture releases aroma.
  • Add the mushrooms, green peas, carrots, french beans, tofu, basil leaves, soya sauce, lemon grass, lemon rind, lemon juice and salt and mix gently.
  • Simmer for 10 to 15 minutes till the lemon grass releases its juices. Discard the lemon grass bundle and serve hot.
  • N.B: Tofu can highly be used instead of Paneer and is best suited for the pregnant ladies. It is one of the healthiest diets they can have. But it is recommended not to make it too spicy if taken regularly.


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