|
Ingredients
|
Quantity
|
|
Spicing:
|
|
|
Olive oil
|
2 tbsp
|
|
Asafoetida
|
1/8 tsp
|
|
Black mustard seed
|
½ tsp
|
|
Dry red chilies – crushed
|
3
|
|
Peppercorns – crushed
|
12
|
|
Cloves – whole, crushed
|
6
|
|
Cumin powder
|
½ tsp
|
|
Coriander powder
|
1 tsp
|
|
Turmeric
|
¼ tsp
|
|
Bay leaves
|
3
|
|
Vegetables:
|
|
|
Tomatoes
|
28 ounces
|
|
Tofu
|
½ cup
|
|
Tomato paste
|
3 tbsp
|
|
Stock
|
3 cups
|
|
Salt
|
|
Heat oil and add spices in order, stirring once after each
addition.
Lower heat and let the spices saute for a couple of minutes.
In a blender, puree the tomatoes with the tofu until smooth. Add
to the cooking spices. Stir in the tomato paste and the stock. Cover and bring
to a boil. Stir well to prevent burning and simmer gently for 5 minutes. Add
salt and serve hot.
