Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Up For Some Tofu Love?


Issue Date 29 July - 04 Aug, 2017 at 2:00 PM

Tofu in Pasanday Sauce

Tofu in Pasanday Sauce
Ingredients

· 8oz. tofu, cubed
· 2tsp oil
· ½ tsp garam masala
· ¼ tsp cinnamon powder
· ½ cup red onion, chopped
· 2 cloves of garlic, chopped
· 1-inch ginger, chopped
· ¼ tsp cumin seeds
· ¼ tsp fennel seeds
· ½ tsp coriander seeds
· 1 clove
· 1tbsp pumpkin or sunflower seeds
· ½ tsp white or black poppy seeds
· 1 medium tomato, chopped
· ½ cup coconut milk
· ¼ cup water
· ½ tsp paprika
· ¼-½ tsp cayenne or to taste
· ¾ tsp salt
· ½ tsp sugar

Method
In a pan, heat oil on medium flame. Add the cubed tofu, garam masala and cinnamon, and cook for about four to five minutes or until lightly golden on edges. Remove from pan and keep aside. To the same pan, add onion and cook until translucent then add garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds and poppy seeds, and cook for two more minutes. Add the tomato and cook until mushy, smashing a bit while it cooks. Cool slightly and blend into a smooth puree with half a cup coconut milk.
Add puree to the pan again. Add water, paprika, cayenne, salt and sugar and the tofu cubes, mixing well. Cover and cook on low-medium heat for 15-18 minutes or until the curry thickens and the tofu picks on the colour of the curry. Stir twice in between then taste and adjust salt and spice. The curry needs to cook through to cook the poppy seeds which are somewhat grassy uncooked. Serve hot and enjoy.





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