This isn’t usually a food/recipe blog, but a lot of people have asked for this vegetarian adaption of a classic Indian Dish I have constructed.
Ingredients
Olive Oil
Coconut oil
1 Tablespoon Ground Fennel seeds
1 Kg of plain yoghurt (lactose-free optional)
1/2 Tablespoon whole cloves
Asafoetida powder
One tablespoon of crushed garlic
One large cinnamon stick
1 kg of tofu
Five large potatoes
Four teaspoons sweet paprika
1/2 teaspoon cayenne pepper (more if you like it hot)
2 cups of water
1/4 teaspoon garram masala
1. Beat yoghurt in a large bowl until it is smooth and creamy
2. Heat oil on a medium stove in a medium-sized pot, add garlic and cinnamon stick and gently cook until slightly brown, add potato and fry until browned, add water and let steam off the heat until needed in a pot
3. In a large hot frypan add slices of tofu to coconut oil until brown on either side, once done add to the potato to the pot
4. Heat oil on a hot stove in a large pot, once hot add cinnamon stick, cloves, ground asafoetida and garlic
5. Place the potato and tofu mixture and cook slowly stirring for about 3 minutes
6. Place in paprika, pepper and stir
7. Slowly add yoghurt in small batches of about a tablespoon at a time till its all added. Add the remaining spices and simmer until done. Add any water if needed until it is cooked
8. Add more garram marsala as you serve
