ALLERGY FRIENDLY KADAI PANNER

INGREDIENTS

1/4 block tofu any kind, wash and cut into one-inch pice, and merry  net tofu with one tablespoon fresh lemon juice, chili flak to taste, and salt to taste

1/2 green bell pepper wash and cut into one-inch pieces

1/2 red bell pepper wash and cut into one-inch pieces

INGREDIENTS FOR GRAVY

1 medium onion  wash and  finely chopped

3 medium tomatoes wash and finely chopped

1 green chili pepper wash and cut

1 bay leave

1-inch ginger pice

3 cloves of garlic

1/2 teaspoon cumin

1/4 teaspoon fenugreek seed

1/4 teaspoon muster seed

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon red Kashmiri chili powder (just for color )

1 tablespoon dry or fresh fenugreek leaves

salt to taste

1 tablespoon oil corn or canola/or your choice ( to  just make gravy)

INGREDIENTS  FOR FRESH MASALA

1 red dry chili pepper

1 1/2 tablespoon coriander seed

1/4 teaspoon whole black pepper

2  pice of one-inch cinnamon stick

1 teaspoon cumin seed

3 pice of cloves

METHOD TO MAKE  MASALA

1:Put pan on stove low heat and roast all ingredients, Red chili, Black pepper, cinnamon stick, cumin seed,3 pice of cloves, coriander seed. Then let get a little cold and bland in blander, and keep aside. (if you don’t want to make fresh masala then you can use garam masala )maybe 1 1/2 teaspoon

 

METHOD  TO MAKE GRAVY

1: Put the pan on stove medium-low heat, add one tablespoon oil inlet get little hot, add green chili, bay leave, ginger, garlic, let them cook little, then add fenugreek seed, muster seed, cumin seed let them cook little, then add turmeric powder, red chili powder, and Kashmiri red chili powder, salt to taste mix all well and add onion. Let cook onion until they get soft, then add tomatoes mix all well, and let them cook nice and soft maybe 3 to 5 minutes.

2:Let all mixture gets a little cool, then blend in blander nice and smooth, and keep aside.

INGREDIENTS  FOR FOR BELL PEPPER

1 tablespoon oil corn or canola/or your choice

1/2 teaspoon cumin  seed

5 pice of curry leaves, wash them

1/4 teaspoon turmeric powder

1 teaspoon red Kashmiri chili powder ( just for color it is not hot)

1/2 cup coriander leaves wash and finely chopped

salt to taste

METHOD

1: put the pan on the stove, add oil let get a little hot then add cumin seed, curry leaves, turmeric powder, Kashmiri chili powder, and salt to taste. Mix all well then add your cut bell pepper, mix all well and add gravy, then add one and a half cups water mix well,  and let cook for two minutes.

2: Then add tofu and some coriander leaves fenugreek leaves, mix and let simmer for five minutes. Then garnish with coriander leaves and serve hot,  with rice, quinoa, gluten-free naan, or roti.

1 THIS  IS MARINE TOFU                                           2    THIS IS ALL IN GRAVY.                               3    THIS IS READY TO SERVE

THIS IA READY TO EAT

Note: This is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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