Sunday, January 20, 2013

Tofu Korma

I am posting two side dish recipes in a row. I have not baked much recently and even though I do want to bake, it is hard to get people to finish it up. Especially in the month of January. Almost every other person's new year resolution is to lose few pounds and until their determination kind of fades away, it is hard to give away the baked goods. Here is a healthy Tofu Korma which tastes great, filling and is filled with protein.
One Year back - Kale and Pineapple Rice
Two years back - Savory/Salt Pongal and Sweet Pongal
Three years back - Moong Dal Halwa
1 block extra firm tofu
Onions - 2 medium chopped fine
Oil - 1 TBSP
Ginger - 1" piece grated
Garlic - 3 cloves minced
Cilantro - 1/4 cup chopped
Salt - to taste

Tomatoes - 4 medium pureed (to get about 1 1/2 cups of tomato puree.)
Red chilli powder - 1 tsp
Turmeric - generous pinch
Salt - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
Sugar - 1 TBSP
Oil - 1 TBSP

To grind into a paste:
Coconut - Shredded 3/4 cup
Cashews - 1/2 cup
Green chillies - 2 (optional)
Cardamom - 2 whole

Drain the tofu block and several paper towels over which a weight has been placed. You will have to change the paper towels few times. Let it drain completely about 2 hours or so. Pat it dry and cube them. Take the tofu cubes into a bowl. Mix everything mentioned in the marinade above and pour it on to the tofu cubes. Let it sit covered for an hour at room temperature or overnight in the refrigerator.

When ready to make, grind the ingredients mentioned in 'to grind into a paste' above adding as little water as possible. Set aside. In a pan, heat oil. When hot, add ginger, garlic followed by chopped onions. Sprinkle a bit of salt and let it wilt. When onions are cooked, add the entire contents of the tofu and marinade to it. Mix well and add a bit of water if necessary to loosen up. Lower the heat and cover with a lid and let the tofu cook. After about 8 - 10 minutes, stir well and add the ground paste, more water if necessary to get the desired consistency. Check for the salt and add if necessary. Let it come to a simmer stirring often to prevent sticking and scorching. Garnish with cilantro and serve hot with roti, naan or rice. If serving with rice, you can make it a little thinner. I was serving it with rotis, so made it a little thick.

You could add heavy cream or half and half to loosen it rather than water. In that case, reduce the cashews used to 1/4 cup.

Pin It


If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.