How to make Tofu and White Beans Chilli - Tofu and cannellini beans cooked in a flavourful gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tofu (टोफू), Fresh red chilli (ताज़ी लाल मिर्च )

Cuisine : Fusion

Course : Main Course Vegetarian

Tofu and White Beans Chilli Recipe Card

Tofu and White Beans Chilli

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Tofu and White Beans Chilli checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Andhra Mashed Brinjal, Cauliflower Ani Batata Sukke, Achari Parwar, Baby Onions with Potatoes.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tofu and White Beans Chilli Recipe

  • Tofu cut into cubes 200 grams

  • Fresh red chilli roughly chopped 1

  • Cannellini beans tinned 1 cup

  • Fresh coriander leaves ¼ medium bunch

  • Olive oil 1 tablespoon

  • Garlic cloves chopped 3-4

  • Onion chopped 1 medium

  • Red capsicum chopped 1 medium

  • Yellow capsicum chopped 1 medium

  • Cinnamon powder 2 teaspoons

  • Cumin powder 1 tablespoon

  • Paprika smoked 1 teaspoon

  • Tomato concasse 1 cup

  • Salt to taste


Step 1

Pick the coriander leaves and finely chop the stems.

Step 2

Heat olive oil in a non-stick pan. Add garlic, onion, chopped coriander stems, red chilli, red capsicum, yellow capsicum, cinnamon powder, cumin powder and paprika, mix and sauté for 15 minutes, stirring once in a while.

Step 3

Add beans with the liquid and tomato concasse and mix well. Add tofu, little water and half the coriander leaves and salt and mix well. Let the mixture come to a boil.

Step 4

Garnish with remaining coriander leaves and serve hot with steamed rice.