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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Adapted from Meena Pathak's Indian cooking, we replaced the chicken with tofu for a great vegetarian dish. Ingredients:
100 g sliced almonds |
2 tablespoons vegetable oil |
1 teaspoon cumin seed |
3 cloves |
3 green cardamom pods |
1 teaspoon minced garlic |
1/2 teaspoon ground turmeric |
2 bay leaves |
1 large onion, chopped |
350 g firm tofu |
50 ml light cream |
1 teaspoon ground cardamom |
1 teaspoon garam masala |
1 teaspoon sugar |
salt |
1 teaspoon chopped fresh cilantro |
Directions:
1. Soak the flaked almonds in warm water for a couple hours.
2. Drain and process almonds in a food processor into a fine puree.
3. Heat the oil in a pan, adding cumin seeds, cloves, cardamom pods, minced garlic, ground turmeric and bay leaves.
4. When spices begin to crackle, add chopped onions and fry for 5-10 minutes.
5. Add the tofu (in 3-4 cm cubes) and continue to fry, stirring continuously.
6. Stir in the almond puree.
7. Cook over low to medium heat for 15-20 minutes.
8. Stir in the light cream, ground cardamom and garam masala.
9. Add sugar and salt to taste, cook for another 3-5 minutes.
10. Garnish with almond flakes and cilantro.
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