By Kavitha Shankar, VRG intern
Enjoy this Indian vegan curry dish!
Ingredients
15.5 ounces extra-firm tofu, drained
½ Tablespoon turmeric powder
1 large lemon
Salt, to taste
2 Tablespoons sesame oil, divided (gingely oil preferred)
1 Tablespoon coriander seeds
½ teaspoon cloves
½ Tablespoon cumin seeds
1 Tablespoon black peppercorn
3-6 dried red chilies (adjust for your spice level)
1 stone flower (dried) – critical for flavor
1 mace flower (dried)
2 bay leaves
2 green cardamoms
1 black cardamom
8 garlic cloves
½ cup coconut powder
1 Tablespoon sliced ginger
½ teaspoon fenugreek seeds – critical for flavor
1 teaspoon poppy seeds
2 teaspoons tamarind extract/paste (or a small ball of fresh tamarind)
1 medium red onion, chopped fine
2 sprigs fresh curry leaves
1 star-anise
Instructions
Cube the tofu, add turmeric powder, lemon juice, and salt to taste. Leave to marinate for 1 hour.
Add 1 Tablespoon sesame oil to a heavy bottomed pan. Add coriander, cloves, cumin, peppercorn, red chili, stone flower, mace, bay leaves, green cardamoms, and black cardamoms. Roast for 2 minutes. Add garlic cloves and roast until deep brown. Transfer the roasted spices to a plate and allow to cool.
Add ½ Tablespoon of sesame oil to the same pan. Roast the coconut powder until medium to deep brown. Keep stirring. Take care not to char. Transfer the coconut to the plate with roasted spices and allow to cool.
Once the spices and coconut have cooled down fully, transfer to a processor. Add ginger slices, fenugreek, poppy seeds, and tamarind to the processor with spice mix. Grind to a paste.
Add 1 Tablespoon of sesame oil to the pan and sauté chopped onions until golden brown. Add curry leaves and sauté for a minute. Add marinated tofu and sauté for about 2-3 minutes on medium high flame.
Add the spice and coconut paste from the processor. Add salt to taste if desired. Add water to bring it to a curry consistency. Close the pan and cook for 7-10 minutes.
Serve with homemade Indian whole wheat bread for best results.