This is a family favourite and it has all the feels of home comfort.
To make it vegan I was nervous subbing in tofu, as paneer has such a distinct texture that we all love but it honestly does not disappoint.
Prep Time
15 mins
Cook Time
15 mins
20-30 mins rest (optional)
Serves
4
Ingredients
400g Firm Tofu
250g Tomato Passata
1 Tsp + 2 Tsp Coconut Oil
1 Stick Celery
¼ Tsp Asafoetida Powder
1 Inch Ginger
2 Green Chillies
1 Tsp Cumin
3 Neem Leaves
1 Cinnamon Stick
½ Tsp Agave Syrup
1 Star Anise
¼ Tsp Cardamom Powder
¼ Tsp Turmeric Powder
½ Tsp Red Chilli Powder
1 Tsp Cumin/Coriander Powder
1 ½ Tsp Garam Masala
1 Cup Peas
½ Cup Water
1 ½ Tbsp Oatly Cream Fraiche
1 ½ Tsp Salt
Method
- Press the tofu for 10 mins, drain and cut into cubes.
- Heat 1tsp of oil and shallow fry the tofu till it browns.
- Keep aside in hot water to keep soft.
- Separately heat the 2tsp of oil.
- Finely chop celery, ginger and chillies and add to the oil.
- Add in asafoetida, cumin, neem leaves, cinnamon, cardamom, star anise.
- Sauté until the aroma changes.
- Add in the passata, and stir in the remaining spices. Simmer for 5 mins.
- Next add in the peas and remaining ingredients except the cream fraiche and tofu. Cook for a further 5-7 mins.
- Stir in the cream fraiche and add the tofu. Simmer for a further 5 mins and let the tofu marinate in the sauce.
- I usually leave this aside for a good 20-30 mins to really get the flavours mixed into the tofu.
