Tofu Korma

This one is modified from the Murgh Ka Korma recipe in The Indian Cooking Course by Monisha Bharadwaj

I strongly recommend it for Indian recipes.

Ingredients:

• 1 large onion, sliced
• 1 fresh green Chile, chopped
• 1/4 c unsalted cashews
• 2 tsp garlic ginger paste (2 parts garlic: 1 part ginger)
• 1.5 tbsp vegetable oil
• 1 block of firm tofu, cut into cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp (+some more to finish) garam masala (make your own to really make it pop)
• 1 tsp ground turmeric
• 1 lb frozen mixed vegetables
• 2 tbsp cream (or more. Treat yo self.)
• salt

1. Begin by frying the tofu. I recommend a good non stick pan to reduce how much oil you add. I did not use any oil on my non stick here, and did not include any oil in the ingredients list for this. Really get a good texture on most of the faces of the cubes.
2. Put the onion, Chile, and cashews in a pan with some water. Not too much, don't be afraid to add a dash as it cooks as needed. You can add more, but you can't take it out. Cook for 10 minutes until the onion very soft, then move it to a food processor with enough water for the food processor to work it all into a smooth textured paste/liquid. Set aside for later steps.
3. Heat oil in a heavy bottomed pan on high heat. Add garlic ginger paste, followed by tofu. Stir to integrate.
4. Stir in salt and the ground spices. Mix to integrate. Add the cashew onion paste, and use a bit of water to get everything out of the food processor. Cook for about 10 minutes. The primary goal here is to thaw and adequately heat the frozen vegetables.
5. Stir in cream, adjust seasoning to taste (primarily salt most likely) and optionally add a sprinkle of garam masala. Serve with rice, roti, or paratha

I hope you enjoy it!