Tofu Kofta Korma

Korma is a classic curry in North Indian/ Mughlai cuisine. Korma curries are mild, creamy enriched with nut paste (normally cashews or almonds) and cream. Yogurt is used instead of tomatoes to further enrich the curry, add body and a sour/tart component to balance the richness. Korma is prepared with a choice of meats, chicken, vegetables, or paneer, though seafood can be used, but it is not my first choice.

For this curry, tofu acts as the meat/protein and works beautifully. I took an extra step and made meatballs, tofu along with mushrooms, garlic, ginger, cilantro and a binder are used to make these delicious kofta/meatballs. They are finally baked into soft and slightly crispy meatballs in the oven. Further these meatballs are immersed gently into the korma towards the end of the cooking process to retain structure. They absorb the curry making them ultra soft without disintegrating, perfect to eat with steamed basmati or chapatis or naan.

NOTES

• Use about 2 tablespoons of nut butter or tahini if you don’t want to soak, grind nuts. I use nut butters when I’m in rush and it works perfectly.
• If you don’t want to make or don’t own a spice grinder, use garam masala or store bought ground spices works well too. Simply replace whole spices with ground spices.
• Use green chillies or cayenne to your heat tolerance. 1 chili for mild 2-3 for medium.

Tofu Kofta Korma, serves 4
For the kofta

• 1 tablespoon avocado or any neutral, oil plus more for brushing
• 8 oz cremini, button or mix of mushrooms, cleaned and sliced
• 10 oz extra firm tofu, drained well
• 6 oz soft silken tofu, drained very well
• 3-4 tablespoons rice crumbs or plain panko breadcrumbs
• 2 teaspoons corn starch
•  3 cloves garlic chopped
• ¼-½ teaspoon cayenne or hot chili pepper to taste
•  1 inch ginger minced
• 1 cup cilantro chopped
•  Sea salt and black pepper to taste
• KORMA GRAVY 
• 2 tablespoons avocado oil or any neutral oil
• 1 large onion, sliced about a cup, 170 grams
• 4  cloves garlic chopped
•  1 fat inch ginger chopped
•  4 plum tomatoes
• 1-2 hot green chilies or 1 teaspoon cayenne powder (use to your heat tolerance)
• ½ cup almonds or walnuts soaked in warm water for 30 minutes
•  2.5 cups water
• ½ teaspoon turmeric
• 1 teaspoon masala recipe follows **SEE NOTES FOR SUB
• Chopped cilantro for garnish 
• HIBISCUS PICKLED ONIONS
• 1 Medium red onion, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• a pinch each salt and sugar
• 1/2 teaspoon dried hibiscus leaves
• Mix all the ingredients and soak the sliced onions for 15-30 minutes
• Masala Mix
• 6 green cardamom
• 1 inch cinnamon stick
• 3 cloves
• 2 whole teaspoons cumin seeds
• 2 teaspoons coriander seeds
• Place all the ingredients in a designated clean coffee or spice grinder and grind to an almost fine powder. 

INSTRUCTIONS

1. Soak the almonds in a separate bowls.
2. Preheat the oven to 425°F/ 200°C. Line a baking sheet with parchment paper and lightly grease it.
3. Warm the oil in a sauce pan. Add the mushrooms and cook for 2-3 minutes. Now add the crumbled extra firm tofu, garlic, ginger and sauté until lightly brown, about 7-8 minutes.
4. Place the sautéed tofu-mushroom mixture in a food processor and pulse a few times until chopped finely. Transfer to a bowl along with chopped cilantro, salt and cayenne pepper, panko, cornstarch and drained silken tofu.
5. Mix well to form an almost firm dough. Oil your hands and roll the tofu mixture into golf ball sized kofta balls. Place the kofta on the greased baking sheet, brush with oil if needed. Bake for 25-30 minutes till lightly golden flipping once.  Set aside once done.
6. While the meatballs bake make the curry.
7. Warm the same saucepan, wipe if needed. Add the oil and heat. Add the onions and sauté until soft and translucent.
8. Transfer to a food processor along with the garlic, ginger, chopped tomatoes, soaked nuts and chilies if using. Blend to a smooth paste for a silky curry or pulse a few times for a chunky one. 
9. Pour the onion paste back into the pot with turmeric and fresh masala mix. Sauté for a minute. Add the water and bring the korma to a boil.
10. Cover and simmer for about 15 minutes to cook the tomatoes and reduce the curry a little. Then add the tofu balls gently. Heat the tofu balls through about 5 minutes.
11.  Garnish with chopped cilantro and pickled onions. Serve with plain basmati or any Indian flatbread.