Ingredients
- cardamom pods, whole6–8
- coriander seeds, whole2 tsp
- cumin seeds, whole1/2 tsp
- bay leaf1
- oil4 tbsp
- garlic, minced1–2 clove
- onion, large; coarsely chopped1–2
- extra-firm or firm tofu, cut into ¾-inch cubes1 block
- currants1/2 cup
- sour cream1/2 cup
- plain yogurt, 2% fat1/2 cup
- butter, optional1 tbsp
- coconut milk, optional1/2 cup
- slivered almonds, or more; lightly toasted1/4 cup
- coconut threads or flakes, toasted; optional1/8 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Crack open the cardamom pods. Reserve the seeds; discard the shells.
Heat oil to quite hot but not smoking in a pan. Add spices and bay leaf. Cook until seeds crack (1–2 minutes).
Reduce heat to medium. Add onion and garlic, then cook until tender and translucent.
Reserve onion, garlic, spices to a side dish.
Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes).
Add reserved onion/spice mixture.
Add currants and sauté for 3–5 minutes. At this point, the tofu may be cooled and chilled for re-heating the following day.
Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little.
Add toasted almonds and toasted coconut.
Serve hot with Saffron Sweet Rice.