The tofu was an especially delicious addition, especially if baked first. You can also use unbaked tofu, but this will naturally have a softer texture, which I liked but did not make the cut with my more discerning husband. Make it both ways and decide for yourself.
Yield: 2 cups
- 1 small yellow or red onion, peeled and chopped into 4 pieces
- 1 2-inch piece ginger, peeled and coarsely chopped
- 5 cloves garlic, peeled and trimmed
- 1 medium tomato, quartered
- 2 - 3 green Thai, serrano, or cayenne chile peppers, stems removed (chopped in half)
- 1/2 cup plain, unsweetened soy yogurt
- 1 heaping teaspoon coarse sea salt
- 2 teaspoons garam masala
- 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed in your hand to release flavor
- 1 teaspoon red chile powder or cayenne
- 2 tablespoons oil
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 2-inch cinnamon stick
- 2 green cardamom pods (lightly crushed)
- 2 whole cloves
- 1/2 cup water
- 14 oz. extra firm, organic tofu, baked and cubed (see recipe below)
- 2 tablespoons fresh cilantro, minced
1. In a food processor, grind the onion, ginger, garlic, tomato, and chiles until you have a smooth, slightly watery paste. Transfer to a bowl.
2. Add yogurt, salt, garam masala, fenugreek leaves, and red chile. Mix well.
3. In a deep, heavy pan, heat oil over medium-high heat.
4. Add asafoetida, cumin, turmeric, cinnamon, cardamom, and cloves. Heat for 30 seconds until the seeds sizzle.
5. Add soy yogurt mixture and water. Bring to a boil and then turn heat down and simmer for 3 - 5 minutes until the mixture slightly thickens. This step is key. The spices need to cook and blend evenly into the other ingredients.
6. Add tofu. Simmer for another 4 - 5 minutes. Remove whole spices, garnish with fresh cilantro, and serve immediately over a bed of brown or white basmati rice.
