Creamy Mushroom Tofu Curry

Ingredients

454 gm/16 oz firm/ firm tofu. If your tofu comes in a box filled up with water, discard that water, just run some fresh tap water over the tofu, wrap it around paper towels and put a weight on top. Leave it like this for about half an hour so that the excess water drains off.

30 gms/ 2 tablespoons of cashew nuts soaked in hot water for about half an hour to an hour. If you are allergic to nuts, toast 2 tablespoons pumpkin seeds lightly in a pan over low heat and then soak them in water.

1 very large onion or 3 medium onions

5 large garlic cloves

1 inch length ginger

1 large or 2 medium tomatoes

1 green chilli

1 tablespoon raisins

3 portobello mushrooms or any mushrooms of your choice

1 red bell pepper

1 dry bay leaf

1 inch length cinnamon stick

5 green cardamoms

4 to 5 cloves

1 heaped teaspoon ground coriander (dhania powder)

1 heaped teaspoon ground cumin (jeera powder)

2 teaspoons Kashmiri red chilli powder

1 teaspoon turmeric powder

1/2 teaspoon dried fenugreek leaves (kasoori methi)

1 teaspoon garam masala powder

about two teaspoons salt or as per taste

1 teaspoon sugar (optional)

5 tablespoons canned thick coconut milk. Can add more if you like coconut.

coriander leaves(cilantro) or parsley for garnishing

Serve this with hot steamed rice/roti/naan/paratha

Directions

Instructions on Youtube