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Creamy Tofu and Pepper Curry


3 large Capsicum/Bell Peppers, deseeded and cut into 1 inch squares or triangles
340 gms Silken Tofu, pulsed in a food processor to make a smooth puree (About 1½ cups)
400 gms Canned Tomato/4 large Tomato, pureed (About 1½ cups of puree)
1 medium Onion, finely chopped
1½ inch Ginger, peeled and crushed to rough paste
¾ loosely packed cup Fresh Coriander Leaves, finely chopped
½ - 1 tbsp Jaggery or Brown Sugar
Salt to taste

Spices Used:
1 tsp Red Chilli Powder (As per taste)
½ tsp Haldi/Turmeric Powder
1 tbsp Dhania/Coriander Powder

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1-2 Dry Red Chillies, broken
A generous pinch of Hing/Asafoetida
1 tbsp Oil



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