1/8 tsp Cinnamon
1/4 tsp Paprika, Caraway, Fennel, Coriander
1/2 tsp Garlic, Turmeric
2 tsp Garam Masala, and Curry Powder
Pinch of Chili Flakes
2 tsp Olive Oil
1 Medium Onion
2 Cloves Garlic
1 package Extra Firm Tofu (Or any protein of your choice)
1 can Tomato Paste
1 Large Can Tomato Sauce
½ cup Fat Free Sour Cream
¼ cup Low-Fat Milk
Handful of Cilantro
Coconut (to garnish, optional)
S and P to taste
Firstly, measure out all of your spices and grind them together.
Chop your onions and garlic and sauté together in oil until translucent.
Cut your protein, in this case tofu, into bit size pieces, a bit bigger for animal protein as it will stay more moist.
Add into your onion mixture and cook through, tofu will start to turn brown around edges.
This is where you will start layering your spices in. Sprinkle some of your spice mixture into this layer and let it cook until dark golden brown.
At this stage, add in your tomato paste, with a bit more of the spice mixture and let it cook through until it gets dark rusty brown. This is really important as it wakens up the taste of canned tomato paste and let’s the metallic taste cook out.
Add in your tomato sauce with more spices and let simmer for about 5-10 minutes.
Stir in your milk and sour cream and more of your spice mixture.
It should have a beautiful rust like colour, simmer for as long as you like to build the flavour. Keep tasting through out to make sure the spices are just right.
Add in half of your chopped cilantro about 5 minutes before serving to cook it in to the sauce.
Garnish with fresh cilantro, lime juice, and sprinkled with coconut!
-Taste your dish at every step, you will be able to tell if the spice level, salt level, tomatoey level is to your liking, you know what you like so why not taste it and see!
-Toasting your seeds isn’t necessarily needed but if you don’t have a grinder, I definitely would. A small coffee or spice grinder will only run you about $15, so not a bad investment for fresh ground spices!