TANGY TOFU CURRY, SUPER FAST, VEGAN, JAIN, VEGETARIAN, CREAMY PANEER, TASTY, EASY, OIL FREE, HEALTHY

The tangy tofu curry is a vegan, vegetarian or jain preparation which is super fast yet tasty, healthy and easy recipe. My recipe is oil free, rich in proteins / vitamins & delicious dish of "Tangy Tofu Curry" which is a simple and a super fast curry preparation. However, oil can be added to the curry if one so wants. Tangy Tofu curry will tickle the taste buds of all Vegans and Vegetarians (including Jains) and all others who love Tofu. The Tofu can also be substituted with Paneer and with further addition of milk and cream will become the renowned Indian dish "Creamy Paneer" suitable for all who love the Paneer (Cottage Cheese). Ingredients for Tangy Tofu Curry or Creamy Paneer: 300 grams of Firm Tofu or Paneer 250 grams of Tomatoes 1 thin slice of Red Beet (Optional) 1 Hot Pepper 2 tablespoon of Cashew Nuts (Soaked in hot water for 30 minutes & then ground into a paste for use in curry & also for garnishing) 1 teaspoon of Dried Fenugreek Leaves (to be freshly roasted & crushed into powder) 1 teaspoon of Cumin seeds 1 teaspoon of Red Chili Powder 1 teaspoon of Coriander Powder 1 teaspoon of Curry Powder 1 teaspoon of Sugar or Honey 3/4 teaspoon of Salt 1/2 cup water (or 1 cup milk for Paneer & 3 tablespoon of cream - 2 for cooking & 1 for garnishing Paneer) Procedure for preparing Tangy Tofu or Creamy Paneer: Chop the Tomatoes, Hot Pepper & Red Beet and grind them in the Mixer / Grinder into a paste. Roast the Dried Fenugreek leaves on a hot pan for 1/2 minute and then keep aside for crushing into powder. Transfer the Cumin seeds on the hot pan, lower flame when the seeds crackle. Add Tomato Paste to the pan on medium flame & stir well for 2 minutes. Add Salt, Sugar, Red Chili Powder, Coriander Powder, Curry Powder & the Dried Fenugreek powder (as crushed) to the pan. Continue stirring vigorously. Add ground Cashew Nut paste to the pan & mix well for 1 ~ 2 minutes to make a delicious curry. Add Tofu & 1/2 cup water (or Paneer & 1 cup milk + 2 tablespoon cream) till the curry starts boiling. Cover the curry with a lid and let it boil for 4 ~ 5 minutes at low flame. Open the lid after 4 ~ 5 minutes, mix and put off the flame. Tangy Tofu Curry (or Creamy Paneer Curry) is ready. Garnish with little Cashew Nut Paste for Tofu (or Paneer Curry with 1 tablespoon Cream). Transfer to Serving Dish and enjoy the "Tangy Tofu Curry" (or Creamy Paneer) Music by music cruncher: Refresh:    • Music Cruncher Chillstep Music - Refresh (...