Korma with almonds

Method

1. Wrap the tofu in a clean tea towel and press it under a heavy pan for 10 minutes. Meanwhile, chop the onion finely and crush the garlic.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
3. Cut the tofu into 2 cm cubes. Warm half the olive oil in a large non-stick pan over a medium-high heat and fry the tofu for about 8 minutes, turning now and then, until golden on most sides. Tip it onto a plate.
4. Lower the heat to medium and add the remaining oil, the onion and a pinch of salt. Cook for about 8 minutes until soft, then stir in the garlic and garam masala for 1 minute.
5. Stir in the ground almonds and coconut milk and simmer gently for 15 minutes, stirring often, until the sauce is thick and creamy.
6. Put the tofu back in the sauce for 3 minutes to heat through, and season with salt.
7. Fluff the rice with a fork and serve the korma over it, with the roughly chopped coriander on top.

Tip Press the tofu for the full time. Drier tofu browns instead of steaming, and it holds its shape in the sauce.

Photo made with AI.

From Nosha · nosha.app