Tofu Curry

• 1 small yellow or red onion, peeled and quartered
• 1 (2-inch 5-cm) piece ginger root, peeled and coarsely chopped
• 5 cloves garlic, peeled and trimmed
• 1 medium tomato, quartered
• 2-3 green Thai, serrano, or cayenne chiles, stems removed, halved
• 1/2 cup (19 mL) plain, unsweetened soy yogurt
• 1 heaping teaspoon coarse sea salt
• 2 teaspoons garam masala
• 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed in your hand to release their flavor
• 1 teaspoon red chile powder or cayenne
• 2 tablespoons oil
• 1/2 teaspoon asafetida (hing) (see Notes)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 (2-inch 5-cm) cinnamon stick
• 2 green cardamom pods (lightly crushed)
• 2 whole cloves
• 1/2 cup (119 mL) water
• 1 (14-ounce 397-g) package extra-firm organic tofu, baked and cubed (see Notes)
• 2 tablespoons chopped fresh cilantro, for garnish

1. In a food processor, process the onion, ginger root, garlic, tomato, and chiles to a smooth, slightly watery paste.
2. Transfer the mixture to a bowl.
3. Add the yogurt, salt, garam masala, fenugreek leaves, and red chile powder.
4. Mix well.
5. In a deep, heavy pan, heat the oil over medium-high heat.
6. Add the asafetida, cumin, turmeric, cinnamon, cardamom, and cloves.
7. Cook for 30 seconds, until the seeds sizzle.
8. Add the soy yogurt mixture and the water.
9. Bring to a boil.
10. Reduce the heat and simmer for 10 to 15 minutes, until the mixture thickens slightly.
11. (This step is key.
12. The spices need to cook and blend evenly into the other ingredients.)
13. Add the tofu.
14. Simmer for another 4 to 5 minutes.
15. Remove the whole spices, garnish with the fresh cilantro, and serve immediately over a bed of brown or white basmati rice.

red onion, garlic, tomato, green thai, soy yogurt, salt, garam masala, fenugreek leaves, red chile, oil, asafetida, cumin seeds, turmeric powder, green cardamom pods, cloves, water, notes, fresh cilantro

Taken from www.cookstr.com/recipes/tofu-curry (may not work)