INDIAN CURRY WITH TOFU

DINNERS | November 29, 2015 | By

INDIAN CURRY WITH TOFU

 

INDIAN CURRY WITH TOFU

 

INDIAN CURRY WITH TOFU

Oil oozes out and separates from the sauce.. 

 

INDIAN CURRY WITH TOFU

 

INDIAN CURRY WITH TOFU

 

 

INDIAN CURRY WITH TOFU
Serves 8
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 6 large onions, quartered
  2. 12 garlic cloves (about one whole garlic), peeled
  3. 4 inches fresh ginger root, peeled and quartered
  4. 5 oz (150 grams) tomato paste
  5. 1 (250 ml) cup vegetable oil
  6. 2 tbsp garam masala + 2 tsp garam masala for garnishing
  7. 1 tbsp cumin powder
  8. 1 tbsp coriander powder
  9. 28 oz fresh firm tofu, pressed for water and cubed
  10. 2-4 dried red chilies (depending your spice level), crushed
  11. 1 tsp tamarind paste, optional but recommended
  12. Red chili powder, optional
  13. Salt to taste
  14. Water, about 1 cup
  15. Cilantro for garnishing
Instructions
  1. Start by adding the onions, garlic, ginger, tomato paste and 1/2 cup of water to a blender or food processor. Process until you have a thick paste.
  2. Heat the oil in a big nonstick thick bottomed pan over medium to high heat. Add the paste to the pan. Be very careful, it may splatter! Fry over medium heat for about 5 minutes, stir often so it doesn't get burned. Because of the splattering you might want to cover the pan with a lid in between the stirring.
  3. Add the crushed chilies and keep frying for another 30 minutes or more, until bubbles of oil appears and the oil separates from the sauce. It is very important not to skip this step!
  4. Now add salt ( I used 2 tsp), 2 tbsp of garam masala, the cumin, the coriander powder and the tamarind paste (optional), red chili powder (optional), 1/2 cup of water and stir well. Turn heat till low, cover and let it simmer for 20 minutes or so until the oil once again oozes out and separates from the sauce.
  5. Add the tofu, mix well, cover and let simmer for 20 more minutes. Stir once in a while to make sure it doesn't get burned.
  6. Turn off the heat. Taste to check if it needs more salt. Sprinkle the 2 tsp of garam masala on top, cover and let the curry rest for about 10 minutes.
  7. Stir in the garam masala and serve with basmati rice, vegan mint raita and naan-bread. Garnish with finely chopped cilantro leaves. Enjoy!
Notes
  1. Make sure that the oil separates from the sauce to get the right texture, consistency and flavour. If you add more water it might take longer berfore the oil separates, but it will happen eventually, it's just a matter of time:)
  2. The spice level of this dish is medium. Adjust to your spice level by adding red chili powder when adding the other spices.
  3. The bitterness of the tamarind-paste enhances the flavours of the dish and is highly recommended!
  4. The mint raita works SO good with this curry!I almost want to tell you it's a must! Check out my recipe for Vegan Mint Raita in the Recipes Index.
HolyNotCow! http://holynotcow.com/

Comments

  1. Leave a Reply

    Anonymous
    January 8, 2016

    Love your food, its absolutely amazing! My kids love it!!! Wow:)

    • Leave a Reply

      Tine Ringkjøb
      January 10, 2016

      I am so glad that your family enjoys the food! Thank you:)

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