SpiceTheWorldBreadcrumbs | Fire Juice | Sweet Potato Curry with Spinach and Chickpeas | Raspberry sorbet | Cauliflower Wings | Lite Onion Bhajii | Vegan Spice Shepherd’s Pie | Mango Chutney | Tofu Pasanda |
Tofu Pasanda
This could be described as a Royal dish. It is spicy, but not hot, rich and creamy. The addition of the nuts makes my version rather special.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 90 Minutes
| Ingredients |
| ½ tsp Vegetable Oil |
| 1 Onion, finely chopped |
| 4 cm Cinnamon |
| 2 Cardamom Pods |
| 3 cm Ginger, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 1 tsp Turmeric |
| 1 tsp Coriander |
| ½ tsp Chilli Powder |
| 5 tbsp Natural Yogurt |
| 1 tsp Tomato Purée |
| Salt, to taste |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 3 tbsp Almonds |
| Coriander, to garnish |
| Method |
| Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. |
| Add the cassia bark and cardamoms stir a little then turn the heat down to low and cook for 10 minutes. |
| Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring now and then. |
| Add the turmeric, coriander and chilli powder and fry gently for a minute |
| Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil. |
| When the yoghurt has lost a lot of its moisture then you can add another tablespoon. |
| Stir and fry as before. |
| Repeat until all the yoghurt is incorporated. |
| Add the tomato purée and stir in. |
| Stir in plenty of hot water enough to make the mixture very fluid. |
| Bring to the boil and simmer stirring occasionally for 20 minutes. |
| Add salt to taste. |
| While the sauce is cooking heat a frying pan at low to moderate then add the flaked almonds. |
| Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. |
| Remove from pan and set aside to cool. |
| When cool crush. |
| Heat a little oil in a large heavy frying pan and stir-fry the tofu pieces over a moderate heat until they are sealed. |
| Add the tofu and almonds to the sauce and simmer gently for another 10-15 minutes or until the tofu is cooked. |
| Stir from time to time. If the sauce gets too dry add a little hot water. |
| Serve garnished with chopped fresh coriander leaf. |