If you love Indian food, you probably need no introduction to this curry. This is the first Indian curry that I added yogurt, it turns out to be so good! I think I am starting to get the hang of Indian curry, LOL. The tofu and potato are pan-fried or baked beforehand to give a flavourful crunch.
Dietary: Vegetarian, Vegan.
Slightly adapted from this book.
1 medium onion, roughly chopped
5 cloves garlic, peeled
2 tsp size ginger, chopped
1 fresh tomato, roughly chopped
2 chilli, seeds removed
1/2 cup or 120ml plain soy yogurt
2 tsp garam masala
1 tsp dried fenugreek seeds
1 tsp chilli or cayenne powder
1/2 - 1 tsp sea salt
Canola oil for frying
1.5 tsp garam masala (if baking)
300g extra firm tofu, cubed
1 medium potato, cubed
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 green cardamom pods
1 tsp cumin seeds
1 tsp turmeric powder
1/2 cup or 120ml water
2 Tbsp cilantro, chopped
1. In a food processor, process the onion, garlic, ginger, tomato and chilli until completely smooth, pausing the processor to scrape down the sides and under the blade, if necessary.
2. Stir in yogurt, garam masala, fenugreek and chilli/cayenne powder and salt until well-combined.
3. For panfrying: Heat oil to about 1 inch in wok or large skillet over medium-high heat. Add in tofu and potato turning occasionally until they are golden brown and crisp. Drain on paper towels, set aside. For baking: Preheat oven to 180℃. Season with garam masala on the tofu and potato. Line them on the prepared baking pan, and baked for 15 minutes. Remove pan from oven, set aside.
4. Heat up oil in the same wok/skillet. Add mustard seeds, and once crackling, add asafoetida. Add cardamoms, cumin seeds and turmeric. Cook for 30 seconds or until seeds sizzle.
5. Add yogurt mixture and water. Bring to a boil, place the lid on the pan, simmer for 10-15 minutes until mixture thickens.
6. Pour in tofu and potato, simmer for another 5 minutes. Garnish with cilantro and serve hot with brown basmati rice or naan.