Sunday, October 4, 2009

Tofu "Paneer" Korma

The biggest challenge for some vegetarians to take the final step towards veganism is the addiction to cheese and for those that love indian food the thought of giving up paneer is terrifying.

I thought that I'd veganize this popular indian dish and see if it could convince some of the die-hard paneer junkies.

This was my first attempt and I think this may turn out to be a favourite for of you out there.

- 400g Block of firm tofu (grilled until slightly browned and cubed)
- 1 medium Onion (finely diced) 
- 1/2 stick Cinnamon 
- 1/2 cup of raw Cashews
- 3 Cloves 
- 6 Green Cardamoms 
- 1 Bay Leaf 
- 1 tspn Black Cumin Seeds (may subsitute with normal cumin )
- 2 tspn Ginger Paste 
- 1 tspn Garlic Paste 
- 1 tspn Chilli Powder 
- 1 tspn Coriander Powder 
- 2 tspn Cumin Powder 
- 1/4 tbsp Turmeric Powder 
- 400 g tin of cocounut milk
- 2 Green Chillies Sliced
- Fresh coriander (Cilantro) Chopped - for garnish
- Vegetable Oil 
- Salt to Taste

(Sorry for my poor photographic skills)


1. Brown the cashews lightly in a dry frying pan, then chop coarsely and then set aside.
2. Sautee onions in oil, add cinnamon, cardamom, bay leaf and the black cumin seeds and fry till fragrant.
3. Add the ginger and garlic pastes and stir fry. Then add the cubed tofu
4. Sprinkle in the chilli, coariander, cumin and turmeric powders and mix well.
5. Add the cashews.
6. Add coconut milk and cook over low heat.
7. Once the gravy has thickened considerably, add the salt and remove from heat.
8. Garnish with sliced green chilies and cilantro. You may throw in some slivered almonds for added effect.

PS: Add the salt last as the yogurt tends to curdle into lumps when salt is added while cooking. 

If you like a little more "heat" then add some ground fresh green chillies shortly after adding the coconut milk. I added 5 or 6 and it added the extra bite to the dish.

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