Madras paneer/tofu curry
Ingredient for madras masala powder
— 5 dry red chillis
— 2 tablespoons coriander seeds
— 1 teaspoon cumin seeds
— 1/2 teaspoon fennel seeds
— 1 teaspoon black peppercorns
— 1 bay leaf
— 1/2 inch cinnamon stick
— 4 cloves
— 2 cardamom pods
— 1 petal black fungus (called chinese black fungus or cloud ear fungus); subsitute shitake mushroom
— 1 teaspoon poppy seeds
— 1/4 cup coconut chopped small
— 1 teaspoon roasted gram dahl
Ingredients for base gravy
— 1 kg paneer or Tofu
— 1/4 teaspoon cumin seeds
— 1 green chilli
— 1 cup shallots finely chopped
— 1/2 cup ripped salad tomatoes chopped
— 2 inch ginger crushed
— 8 cloves garlic crushed
— 1/2 teaspoon turmeric powder
— 6 curry leaves
— 1/4 cup coriander leaves for garnish
— 1 teaspoon rock salt
— 4 tablespoons oil
— Carefully dry roast all the ingredients listed for masala separately making sure not to burn. Once the spices reach room temperature mix them all and by using mortar pestle ground the masala into a fine paste.
— Heat the oil in a shallow frying pan. Once the oil is hot sauté curry leaves and cumin seeds.
— Add the shallots, ginger, chilli and garlic and cook until golden brown in colour.
— Add turmeric powder and masala paste. Sauté for 5 minutes. Add the tomatoes and cook until all the water evaporates. Cool and blitz into fine paste.
— Deep fry the paneer or tofu and add to the madras curry mix. Add some water and reduce to the desired consistency.
— Add coriander and adjust seasoning.
— Enjoy with steamed rice, naan bread or steamed rice pancakes (Dosa). Naan bread recipe can be found here.