Celebrating cooler weather - Lehsooni Tofu Chhole - inspired by Pelicano

If spring has sprung, can summer be far behind? In these parts that means hot hot days and blazing sunshine - and foodwise, cold wraps, sandwiches, salad, lots of lassi and shikanji.

We're experiencing what is probably the last spell of cool weather, and after last week's scorching 80+ weather, a mild freeze warning is almost cause for celebration! The yo-yo-ing temperatures do challenge your immune system though -- which meant that the rich tasting and gravy-licious lunch I was craving, also had to have a healthy dose of protein, and enough ginger and garlic to make me feel like superwoman.

Pelicano's Paneer-Chhole recipe came to mind immediately. His delightful thali, and the rich goodness of his dish served as inspiration for what I eventually cooked.

My dish was thrown together with substitutions based on what I had on hand. I substituted Paneer with the fresh extra-firm Sacramento tofu that I get in bulk bins at the food conspiracy co-op here in Tucson. Tofu substitutions usually do not work for me in Paneer dishes, but this time turned out to be a delightful exception, in part because of the fresh and good quality tofu, and in part because the dish is so thoroughly spicy that the tofu contributes more in terms of texture than in terms of flavour.

Other substitutions - pomegranate molasses instead of amchur, tomato paste instead of puree, fresh cilantro instead of kasoori methi, canned chickpeas instead of dried-reconstituted ones.




Lehsooni Tofu Chhole

Drained a 14 oz can of garbanzo beans into a colander and thoroughly rinsed.
Chopped 1 medium large red onion fine, along with about 6 large cloves of garlic and about a 1/2 in thick piece of ginger
Cubed about 6 ounces of extra firm tofu

Placed a heavy bottom saucepan or pressure cooker on medium heat.
Added 2 T oil/ghee, and once it warmed tossed in 1/2 t cumin seed, 2 bay leaves, 5 cloves, 2 inch piece cinnamon, and a big pinch each -- haldi/ turmeric and hing/asafetida(as pel says in his post, these really help with flatulence)

Added the minced ginger/garlic and after about 30 seconds (enough time to cook but not burn), added in the onion and fried till translucent stirring frequently. Added in the chickpeas and the tofu, tossing to coat. Added about half a 6 oz can of tomato paste. Added 2 cups of water, scraped up the brown bits from the bottom of the pan (as the food network folks say - 'deglaze!')
Stirred ingredients to help the paste dissolve to form a sauce. Added salt (1/2 to 1 tsp) and spice powders - 1 t kashmiri red chilli powder, 2 t dhanajiru (or 1 t each cumin and coriander powders), 1 t Rajwadi garam masala, and 1 T pomogranate molasses.

Covered and let simmer for 30 minutes stirring occasionally (alternatively cook for 1 or 2 whistles in pressure cooker)

Added 1/4 cup of dry non-fat milk (powder) to thicken the consistency of the gravy - this added a little sweetness and richness to the gravy without packing in too many calories. Added a generous handful of chopped cilantro as garnish in the end.

Served with warmed gorditas (thick corn torlillas - to simulate makki ki roti)and plain dahi.

Verdict: Gorditas are no substitute for makki ki roti, but the sabzee was absolutely delicious! The tofu kept its shape, and soaked up the gravy beautifully. The little hint of sweetness from the pomegranate molasses and dry-milk worked beautifully with the usual haldi-mirchi-garam masala flavours. And the Garlic? well...lets just say, I feel Leh-swoony :)

I keep getting asked questions about how to integrate soy protein into Indian food. I know there are a lot of great ideas in the food blogging community, but I will be putting together a series of tofu recipes on this blog in the days to come.
Other tofu recipe from this blog: Tofu bhurji with pancakes