The most Beautiful Masala Recipe to Curry You throughout the week

Por Yeung Man Cooking · 45 min

Ingredientes

Modo de preparo

1. Finely chop the red onion and the long green chili. Grate the garlic and ginger. Peel the shallots and cut them in half.
2. Pat the tofu dry with paper towel, then cut it into bite-sized chunks. Dice the roma tomatoes. Crack the cardamom pods with the flat of a knife and take out the seeds.
3. Heat a sauté pan over medium heat. Add the avocado oil, then the tofu, and sear for 4-5 minutes until nicely coloured.
4. Add the shallots and sauté for another 3-4 minutes, then set aside.
5. Return the pan to medium heat. Add the chili oil, then the cumin seeds, coriander seeds, dried chilies and cardamom seeds, and fry for a couple of minutes.
6. Add the red onion and sauté for 3-4 minutes. Add the garlic, ginger and green chili and sauté for another couple of minutes.
7. Add the sweet and smoked paprika, cayenne, turmeric, salt and garam masala, and sauté for a couple of minutes.
8. Deglaze with 1/4 cup water, stir well and cook for a couple of minutes. Add the diced tomatoes and cook for 3-4 minutes.
9. Add the tomato purée and cook for a couple of minutes. Return the tofu and shallots, stir well, then add 1/3 cup water and stir again. Cover and cook just under medium heat for 10 minutes.
10. Stir in 1/4 cup coconut cream.
11. Plate and garnish with fresh cilantro and a drizzle of coconut cream.

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