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1/4 diced cup tofu
1/2 tsp dhania seeds
1/2 tsp jeera
1/8 tsp white pepper
1/3 tsp cinnamon
1/8 powder tsp nutmeg
1/8 powder tsp green elaichi
1/8 powder tsp cloves
2 red chillies
1/8 diced cup onion
2 chopped tbsp lemon grass
1 chopped tbsp garlic
2 chopped tbsp coriander leaves
10 gram galangal (thai ginger)/ regular ginger
1 tsp oil
1 diced tbsp onion
1.25 tbsp coconut milk
1/2 tsp soya sauce
1/2 chopped tbsp coriander leaves
30 ml water
For Massaman Curry Paste — In a grinder add roasted coriander seeds, roasted cumin seeds, white peppercorn, cinnamon powder, nutmeg powder, green cardamom powder, cloves powder, dry red chilly and grind it in a fine powder.
Add into the cup diced onion, chopped lemongrass, chopped garlic, chopped coriander leaves, and chopped galangal/ ginger and grind it into a smooth paste.
For Tofu Curry — Heat oil in a pan add to the diced onion and saute it well.
Add into the prepared massaman curry paste, coconut milk, diced tofu, water as required, and soya sauce, mix and cook it well.
Garnish with chopped coriander leaves and serve hot.