Tofu with Tomato-Cashew Sauce

Tofu with Tomato-Cashew Sauce

Tofu with a spicy, creamy sauce.

Tofu with Tomato-Cashew Sauce (Shahi Paneer)
Adapted from Shimmy-Shimmy by No Kitchen For Old Men


250 g tofu or paneer
100 g cashew nuts
1 onion, diced
1 garlic clove, minced
thumb-sized piece of ginger, minced
400 g passata or chopped tomatoes
2 tsp cumin
2 tsp Garam Masala
1/2 tsp cardamom seeds
1 tsp coriander seeds
1 tsp turmeric
2 tsp sugar


Soak the cashew nuts in twice their volume of water for 30 minutes. Drain, reserving the liquid. Blitz with an immersion blender to a sauce-like consistency, while adding soaking liquid. Fry the tofu or paneer in a little oil until golden brown and set aside. Grind all the spices using a mortar and pestel.
In a skillet, heat some oil and fry the onion until translucent. Add the ginger, garlic and the ground spices and fry for a minute. Add the tomatoes and simmer for about 20 minutes. Purée the tomato sauce with an immersion blender. Stir in the cashew sauce and add salt to taste. Add the tofu and let warm through. Serve on rice.

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