Creamy Masala Tofu Curry

This one requires a number of ingredients but I don’t think tofu ever tasted this good! The method is simple to follow and you may even substitute the tofu with paneer. This dish is rich in flavour and leftovers can be cut into smaller pieces and be used in toasted sandwiches or even as a pie filling. To make the perfect gluten-free snack, serve it on rice crackers.

 Ingredients

• 4 Tbsp ghee/coconut oil/ cooking oil of choice

• ½ tsp cumin seeds

• ½ tsp caraway seeds (Shah jeera)

• 4cm stick of cinnamon

• 1 bay leaf

• 1 dry red chilli

• 3 cloves

• 3 green cardamom

• 1 red onion, thinly sliced

• 1 tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 2 fresh red chillies, chopped fine

• 1 tsp Kashmiri red chilli powder

• 1 tsp smoked paprika

• ½ tsp turmeric powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• ½ tsp garam masala

• 8 curry leaves

• 2 cups uncooked tomato puree

• Salt to taste

• 6-8 blocks of firm tofu (cut in triangles) + 2 Tbsp coconut oil to fry

• 1 cup mixed button and brown mushrooms, sliced

• 1 cup frozen peas, defrosted and rinsed

• ½ cup green peppers, sliced

• 250ml coconut milk

• 1 Tbsp dried fenugreek leaves (kastoori methi)

• A few strands of saffron

• A handful of fresh coriander leaves, chopped

Method

1. Add ghee/oil to a large pot set on medium heat. Once ghee melts, add cumin seeds, caraway seeds, cinnamon stick, bay leaf, dry red chilli, cloves and green cardamom.

2. Once seeds start to sizzle, add onions and cook till brown and crisp. Be patient with this part – slow-cooked onions impart great flavour.

3. Lower the heat and add ginger, garlic, red chillies, chilli powder, smoked paprika, turmeric powder, cumin powder, coriander powder, garam masala and curry leaves. Mix well.

4. Add tomato puree and salt to taste. Turn up the heat slightly so that it simmers. Cook the tomatoes till it reduces to half the amount.

5. Meanwhile, in a non-stick frying pan, add oil with tofu blocks and fry till the tofu “skin” turns crisp. Remove tofu from pan and set aside.

6. In the same frying pan, stir-fry the mushrooms till most of the water is released. Add peas and green peppers and fry for another 2 minutes.

7. Add coconut milk to cooked tomato chutney and stir. Then add mushrooms, peas and peppers. Add tofu and toss gently so that the sauce covers the blocks of tofu.

8. Finish with fenugreek leaves and saffron.

9. Allow the pot to stand with the lid on for 10 min before serving. This will give some time for all the flavours to infuse. Sprinkle freshly chopped coriander leaves on the top just before serving.

10. Serve with Basmati rice or bread of choice – naan, roti, paratha, etc.