Tofu Curry

Bite size tofu pieces cooked in a cashew sauce

Tofu cooked in a creamy cashew sauce with Indian spices and peas. This dish typically has Paneer which is an Indian cottage cheese, but instead of Paneer I used tofu instead and I will say it was quite delicious. The best part it is actually simple and easy to make.

RECIPE:

INSTRUCTIONS:

1. Remove tofu from packaging and pat dry with paper towel. Make sure to get as much water out. Cut tofu into bite size pieces and gently fry in a medium sauce pan with about 2 tbsp of oil , make sure to get them golden on each side. This will help the tofu hold when you combine with the sauce . Once done, set aside.

2. roughly cut onions and tomatoes and blend in a blender until pureed. Remove and set aside.

3. Heat a medium size pan add 2 tbsp of oil, bay leaf ,cumin powder, turmeric, ground chili powder, coriander powder garlic and ginger, and cashews and cook for about about 10 seconds on medium heat. Make sure that the spices , garlic and ginger do not burn. Than add in your tomato and onion blend, and cook for about 2-3 minutes. Turn heat off. Let cool down and transfer into blender and blend until smooth.

4. Transfer back into pan, add in frozen peas and add half of the water in close lid and let cook on medium heat for about 2-3 minutes. Add salt and 1/2 tsp cayenne pepper (optional) , and 1/2 tbsp sugar.

5. Now add in your tofu, sauce mixture and gently combine everything well until well Incorporated and let cook for about 2 minutes on medium heat or until sauce thickens. Add the remaining water. If the sauce seems too watery just let it simmer longer it will eventually thicken up after you turn heat off. Add in your garam masala, dried Kasoori Methi and garnish with cilantro. Taste for seasoning.

6. Enjoy with rice or as desired.

RECIPE:

This recipe serves about 4 people

INGREDIENTS:
2 tbsp canola oil more for frying tofu  
1 lb firm tofu
3/4 cup frozen peas
4 large tomatoes
1 medium onion
1/2 cup raw unsalted cashews
1/2- 3/4 cup water
1 bay leaf
1 tbsp dried Kasoori Methi
1/4 cup chopped cilantro for garnish
3 garlic cloves
1/2 tsp of grated ginger
1 tsp salt or to taste
1 1/2 tsp coriander powder 
1 tsp garam masala
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cayenne pepper (or less optional)
1 tsp ground chili powder
1/2 tbsp white granulated sugar
1/4 tsp ground black pepper
1/2 tsp ground chili powder