Indian Recipes #230
with
Anvi

Keema

Ingredients

one (16 ounce) package firm tofu
three tablespoons vegetable oil
one teaspoon cumin seeds
one onion, chopped
one teaspoon minced fresh ginger root
one teaspoon minced garlic
one cup frozen peas
two teaspoons curry powder
one cup chopped fresh tomatoes
salt to taste
one fresh jalapeno pepper

Instructions:

Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for thirty minutes. Place in the freezer for twenty four hours. Remove tofu from freezer, and defrost. Mince, and set aside.

Heat oil in a large skillet over medium fire; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil till browned. Mix in tofu, peas, and curry powder; cook, mixing frequently, for five minutes. Then add in tomatoes and salt. Cover, and cook for fifteen minutes. Stir in chopped pepper, and cook for two to three minutes.

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