Tofu and Vegetable Tikka Masala with Raita, Pulao, and Madras Cabbage and Potatoes
Source: Sukhi Singh, Sukhi’s
Recipe Type: Entrees | Seasons: Winter
These recipes were demonstrated for CUESA’s Market to Table program on March 4, 2017.
Serves 2-4
Raita (Indian Savory Yogurt)
Makes 2½ cups
INGREDIENTS
2 tablespoons whole cumin seeds
2 cups plain yogurt
½ cup milk
1 cup cooked, diced (1 inch) red-skinned potatoes
¼ cup chopped cilantro
Salt to taste
PREPARATION
Dry roast the cumin in a skillet over medium-high heat until fragrant. When cooled, transfer the seeds to a cutting board and grind with a rolling pin or use a mortar and pestle to grind to a coarse powder. Whisk together the yogurt and milk in a bowl, and then add the cooked potatoes and chopped cilantro. Season with salt to taste. Transfer the raita into a serving bowl. Garnish with the ground cumin.
Madras Cabbage and Potatoes
Serves 2-4
INGREDIENTS
4 tablespoons cooking oil
1 teaspoon black mustard seeds
½ teaspoon turmeric powder
¼ teaspoon hing (asafetida)
1 sprig curry leaves
2 whole dried chiles, broken up and seeds/stem removed
½ pound potatoes, boiled and diced into 2-inch cubes
1 medium cabbage, shredded
Salt to taste
PREPARATION
Heat the oil over medium-high heat in a heavy-bottomed pan until it shimmers. Add the mustard seeds, turmeric, hing, curry leaves, and chiles. Wait for the seeds to pop, then add the potatoes and cook until they are browned, about 2 minutes. Add the cabbage and stir to combine. Cook to the desired doneness and season to taste with salt.
Basmati Rice Pulao
Makes about 2 cups
INGREDIENTS
4 tablespoons cooking oil
1 tablespoon whole cumin seeds
4 black cardamom pods
3 bay leaves
2 one-inch-long cinnamon sticks
½ tablespoon whole black pepper (optional)
¼ cup cauliflower florets (½-inch pieces)
¼ cup diced carrots (½-inch pieces)
2 cups basmati rice, rinsed
4 cups water
PREPARATION
Heat the oil in a deep pan over medium-high heat. When the oil is shimmering, add the whole cumin seeds, black cardamom pods, bay leaves, cinnamon sticks, and (optional) whole black pepper. Wait for the spices to sizzle and release their aroma, no longer than a minute. Add the cauliflower and carrots and cook until the carrots are tender, about 5 minutes. Add the basmati rice and water to the pan. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pan, and cook the rice until tender, about 15 minutes. Remove the cover and fluff the rice with a fork before serving.
Tofu and Vegetable Tikka Masala
Serves 2-4
INGREDIENTS
¾ pound firm or extra firm tofu, cut into 1-inch pieces
½ pound seasonal vegetables, such as carrots, asparagus, broccoli, or cauliflower, cut into ½-inch pieces/florets
¾ cup water
1 packet Sukhi’s Tikka Masala Curry Sauce
¼ cup heavy cream
PREPARATION
In a saucepan, combine the tofu, vegetables, water and Tikka Masala paste. Stir carefully to mix. Bring the mixture to a simmer over medium heat and cook until the vegetables are tender, about 8-10 minutes. Stir in the cream, bring to a boil, and serve immediately.
