A large chunk of fresh gingerpeeled & coarsely chopped
3clovesgarlicpeeled
1tblsblanched almonds
3medium to large red peppersseeded & coarsely chopped
1tbspground cumin seeds
1/2tspground turmeric
2tspsground coriander seeds
1/8-1/2tspcayenne pepperdepending on taste
2tspssalt
1/2tspsground pepper
7tbspvegetable oil
8fl oz water
2tbsplemon juice
Instructions
Combine onions, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne & salt into a food processor and blend into a paste.
Put the oil into a large, wide saucepan and heat it over a low heat. Stir and fry the paste for 10-12 mins or until you can see the oil forming tiny bubbles around it.
Dice the tofu into small chunks and add to pan with the water, lemon juice and black pepper. Stir gently so as not to break up the tofu and bring to the boil.
Adjust seasoning according to taste. Serve with Aromatic yellow rice.
Notes
Adapted from Madhur Jaffrey’s 'The Indian Cookery Classic.'