The Jain Ahimsa Initiative

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.

Recipe by Pravin Turakhia, Fremont, CA - USA

Tofu chhole
Cook
20 min
Setting
4 hrs
Cuisine
Indian
Contains
nuts, soy

Ingredients

  • 1 cup dried garbanzo beans (or ½ - 2 cups cooked)
  • 14 oz 14-16 oz firm Tofu
  • 2 tablespoons oil
  • 24 pieces Cashew or Almond paste of 22
  • 2 teaspoons chhole masala
  • 1 teaspoon red chili powder
  • 1 teaspoon chili flakes (reduce if you prefer less spicy)
  • 1½ teaspoons amchur powder
  • 2 tablespoons asafetida
  • 2 teaspoons Kasoori methi
  • ¾ tablespoon turmeric powder
  • Salt to taste
  • Dried cilantro leaves for garnish
  • Masala (Spices) - adjust to your taste

Method

  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

More meals