Indulgent Shahi Tofu Curry with Naan
Ingredients
Shahi sauce
- Cherry Tomatoes: 250g
- Red Onions: 2 cut in quarters
- Ginger: 1 inch roughly chopped
- Garlic: 2
- Cashew nuts: 5-7
- Almonds: 5-7
- Coriander stems: 1 T
- Water: up to 1 C
- Coconut cream: 2 T
- Butter: 1 1/2 T
- Cloves: 3
- Cardamom: 2
- Peppercorns: 1 t
- Cinnamon: 1 inch
- Star anise: 2
- Turmeric: 1 t
- Chilli powder: 2 t
- Garam masala: 1 t
Tofu components
- Firm Tofu: 1 block pressed and cut in cubes
- Turmeric: 1 t
- Chilli powder: 2 t
- Salt: 2 t
- Cornflour: 1 T
- Vegetable oil to fry
Preparation
Add tomatoes, onions, ginger, garlic, cashews, almonds, whole spice and 1/2 T butter to a pot. Add a splash of water and leave to simmer on a low heat with the lid on for 30 minutes
Blend into a smooth paste and sieve. Keep aside
Rub tofu with turmeric, salt and chilli powder. Dust with cornflour and fry in vegetable oil.
Heat 1 T butter to a pan. Add the listed spice powders, coriander stems and the prepared sauce. Add 1/2 C water, season and bring to a simmer. Add tofu and stir in coconut cream
