Tofu Curry

I love Paneer and this recipe is based on my favorite shahi-paneer curry (a rich, delicious Mughalai curry).

But, since paneer is rather rich, and since I like tofu and have been incorporating soy a lot more in my diet, this simple curry here features tofu instead of paneer. I vary the masala paste each time I make it, just to keep it interesting. This here is one of my favorite versions.

I use firm tofu for this, but extra firm tofu will be just as good. If using tofu blocks, carefully cut them into cubes and slide them into the simmering curry/gravy and do not stir, just cover and allow to simmer down, else it easily falls apart.

Ingredients
1 pkg firm (or extra firm) tofu
1 Tbsp brown sugar
2 Tbsp lemon juice (optional)
1 Tbsp canola oil
1 Tbsp chopped cilantro for garnish
salt to taste
½ cup evaporated milk or half-and-half, as needed (or water)

Masala/Gravy Mix:
1 medium yellow onion,diced
2-3 medium tomatoes, diced
1 cup fresh mint leaves
4 cloves of garlic
2" piece of fresh ginger
3 Tbsp coriander seeds
2 Tbsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds
1 Tbsp whole black peppercorns
3 dry red chilies (more if you like the heat)
2 indian bay leaves
2 2" chinese cinnamon bark(Cinnamomum cassia(L.) Presl)
1 star anise
3-4 cloves

Preparation

1. Toast the coriander, cumin, poppy seeds along with peppercorn, mint leaves and dry red chilies, allow to cool a bit
2. When cool to the touch, combine the toasted spices with the rest of the Masala/Gravy ingredients and grind to a fine paste
3. Heat 1 Tbsp of canola oil in a pan, add the ground masala paste, a pinch of salt, evaporated milk if using, stir well, cover, and allow to come to a gentle simmer over medium-low heat; stir in brown sugar and lemon juice
4. Slide in the tofu cubes carefully, and immerse them in the gravy, or scoop and pour the gravy/curry over the tofu, cover and cook till the gravy reduces and thickens a bit
5. Garnish with cilantro or mint or spring onions and serve warm with jasmine rice or roti