Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, February 28, 2007

Tibetan Curry Sauté

Jyoti's Tasty Tip:

One of the mystical countries that I hope to visit is Tibet. At this rate I don't see how. Anyway, knowing some history and culture of this country, I would like to pay homage by creating an entree that will showcase the simplicity and spirituality of the people. Try it. If my husband, Marc, says it's good, it must be good.

Remember, it's all about the taste!   Chef Jyoti

click on photo to see larger image

Serves 6   Preparation time: 45 minutes


2 tablespoons organic canola oil
1 teaspoon panch puran (combination of 5 Indian spices)
1 teaspoon curry powder
1 teaspoon cumin powder
1/4 teaspoon cardamom powder
1 small organic white onion
3 cloves organic garlic, minced
1 teaspoon organic ginger, grated
1/2 large organic green pepper, diced small
1/2 large organic red pepper, diced small
1 small organic cauliflower, cut into flowerettes
1 package organic extra firm tofu, cubed and deep-fried
1/2 cup organic tomato puree
1 cup filtered water
1 tablespoon organic tahini
1/2 bunch organic cilantro, chopped
1 teaspoon sea salt and black pepper or to taste


  1. In a large skillet, heat oil over medium heat and stir in panch puran for few seconds until brown. Then add the rest of spices; stir until fragrant about 5 seconds. Quickly, add onions, garlic, and ginger. Cook until onions are soft, 2 minutes.

  2. Add peppers , cauliflower, and some pinches of sea salt and black pepper. Cover and stir frequently until soft but still firm, 3 minutes.

  3. Stir in tofu, tomato puree, water, and tahini. Taste and adjust seasonings. Simmer for 5 minutes and then add cilantro at the end.

  4. Serve with rice, preferably organic basmati rice.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Talley's Green Grocery