ROGAN JOSH - THE TOFU KIND

THE GOOD STUFF LIKE AT THE RESTAURANT IN BRUSSELS,

Only without the lamb...we call it "Broken Josh"

3  tbsp ghee or unsalted butter

1  lb extra-firm tofu, cubed

Peanut oil

1  tbsp ground cumin, plus a bit for the tofu

½ tsp curry powder, for the tofu

1  tbsp ground coriander

1  tsp ground turmeric

1  tsp chili powder

1-inch cube of root ginger, peeled and grated.

2 – 4 cloves garlic, peeled and crushed

8 – 10 oz onions, finely sliced

14 oz can of tomatoes, chopped or whole

1  tbsp tomato puree

1  cup lamb broth (Maggi brand:  1 cube dissolved in 1 cup water)

1 ¼  tsp salt or to taste

3  fl oz double cream  (crème fraiche)

2  tsp garam masala

2  tbsp chopped fresh coriander leaves (or 2 tsp dried)

1. Place the cubed tofu in a roasting pan and drizzle with peanut oil, ground cumin, and curry powder.  Broil until browned, turning occasionally.  Set aside.

2. Melt 2 tbsp. Ghee or butter from the specified amount, over medium heat and fry the onions until soft, stirring frequently.  Should take about 6 minutes.

3. Lower heat to minimum and add the cumin, coriander, turmeric, chili powder, ginger and garlic.  Stir and fry for 30 seconds.

4. Now add the tomatoes and tomato puree.  Stir and cook for 2 - 3 minutes.

5. Add the broth (and salt, if needed), bring to the boil, cover and simmer until combined and tasty.  Add the tofu and simmer over very low heat for about 10 minutes.  (If you’re waiting for rice to finish up, wait here.  A longer simmer won’t hurt).

6. Stir in the cream and remove from heat.

7. In a microwave-safe bowl, melt the remaining ghee add the garam masala, stir briskly and add to the gravy mixture.

8. Transfer a little gravy mixture to the pan in which the garam masala was nuked.   Stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to the mixture.  Mix well.

9. Stir in coriander leaves and serve immediately.