- In a deep bowl, combine the yogurt,
ginger root, garlic, green chiles, garam
masala, coriander, red chile powder,
turmeric, salt, cilantro, and mint. Mix
well. - Add the tofu and mix again to coat.
- In a deep, heavy pan, heat 1
tablespoon of the oil over medium-high
heat. - Add the cumin, cardamom, and fennel.
Cook until the seeds sizzle, about 30
seconds. - Add the onions. Cook until browned,
about 2 minutes, stirring gently to
prevent sticking. - Add the tomato. Cook until softened,
axel boer
(Axel Boer)
#1