Tofu Korma MasalaPosted: December 16, 2009
As a Hanukkah present, Phil got a package of korma masala spices from Kalustyan’s. Feeling the chill Monday night, I decided that some hot and spicy food was in order. The recipe was right on the spice bag!
I first rinsed some brown rice (sadly, not basmati) with cold water and started it cooking in our rice cooker and then proceeded to follow the very simple instructions. Since I don’t have the packet in front of me, I’m relying on my memory…hope it’s right!
Tofu Korma Masala
- olive oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste (I just blended about 4 cloves of garlic with some peeled ginger to create the “pastes”)
- 3-4 tablespoons korma masala
- 1 package firm tofu, crumbled
- 1 cup plain yogurt or low-fat sour cream
- 1 onion, sliced thinly and cooked until golden brown (optional)
- salt (to taste)
- hot sauce & cilantro (optional)
- Start cooking rice (if desired) and if you want to have the onion garnish (it’s good!), just put a splash of oil in a small frying pan and cook the onions until golden brown. Reserve for later.
- Heat olive oil in a large pot and add the garlic and ginger paste. Reduce heat to low and stir until they become golden brown.
- Add the tofu, yogurt/sour cream, and korma masala spice. Raise the heat until the mixture bubbles and then turn down to a simmer.
- Add water or vegetable stock if the mixture looks to dry. Cover the pot and let simmer for about 15 minutes.
- Taste, if it needs a little salt, add some.
- Serve over rice and add onion garnish, cilantro and hotsauce.