Ingredients
300g tofu puffs
Fresh coriander, chopped, to garnish
Lime or lemon wedges, to garnishParatha or naan, to serveRice, to serve
Fresh coriander, chopped, to garnish
Lime or lemon wedges, to garnishParatha or naan, to serveRice, to serve
For the homemade tandoori paste:
1 tsp whole coriander seeds
8 black peppercorns2 dried red chillies (or fresh if you like)2 inch stick cinnamon1 tsp cumin seeds1 star anise4 clovesSeeds of 4 green cardamom pods1 black cardamom (optional)1 tsp fennel seeds
1 tsp turmeric2 tbsp concentrated tomato puree2 tbsp coconut cream
1 tsp salt1 tbsp lemon juice
1 tsp whole coriander seeds
8 black peppercorns2 dried red chillies (or fresh if you like)2 inch stick cinnamon1 tsp cumin seeds1 star anise4 clovesSeeds of 4 green cardamom pods1 black cardamom (optional)1 tsp fennel seeds
1 tsp turmeric2 tbsp concentrated tomato puree2 tbsp coconut cream
1 tsp salt1 tbsp lemon juice
For the sauce:
1 tbsp oil
4 cloves fresh garlic, chopped1 tbsp grated ginger3 red chillies, chopped (or to taste)1 tbsp concentrated tomato puree
400g passata2 tbsp ground coriander1 tbsp ground cumin2 tsp garam masala2 tbsp ground almonds2 tsp ground green cardamom seeds2 tsp ground fennel seeds400ml coconut milk1 tsp kasoori methi (optional)2 tbsp light brown sugarSalt, to taste
1 tbsp oil
4 cloves fresh garlic, chopped1 tbsp grated ginger3 red chillies, chopped (or to taste)1 tbsp concentrated tomato puree
400g passata2 tbsp ground coriander1 tbsp ground cumin2 tsp garam masala2 tbsp ground almonds2 tsp ground green cardamom seeds2 tsp ground fennel seeds400ml coconut milk1 tsp kasoori methi (optional)2 tbsp light brown sugarSalt, to taste
Method
1. To make the tandoori paste, heat a dry frying pan until hot. Add all the spices apart from the coconut cream, lemon juice, salt and concentrated tomato puree. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
2. Place all the spices in a high-powered blender or coffee grinder. I use my NutriBullet. Once ground to a fine powder, stir in the lemon juice, coconut cream, tomato puree and salt.
3. Add the tofu puffs to the paste and give them a good mix, taking care not to break the tofu pieces up. Set aside while you make the vegan tikka masala sauce.
4. Pre-heat the oven to 200C.
5. To make the vegan tikka masala sauce, heat the oil in a medium, non-stick pan. Add the garlic, ginger and chillies. SautƩ for a few moments before adding the concentrated tomato puree. Cook for 5 minutes on a medium heat, stirring all the time. Add the passata, followed by the rest of the ingredients. Give it a good whisk, cover and cook on a low heat for 20-30 minutes, stirring often.
6. Lightly grease a non-stick oven tray. Skewer the tofu pieces onto your kebab sticks. Arrange on the baking tray and pop into the oven for 8-10 minutes, turning them halfway to ensure even browning. Remove from the oven.
7. Serve immediately, bringing the kebabs and sauce to the table, letting everyone mix their own sauce and tofu pieces for a bit of fun and drama. Garnish with chopped coriander, lime or lemon wedges and extra coconut cream. Serve with jalebi paratha or garlic and coriander naan and rice.
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