Recipe by Mirj
One of my favorites, you can make it as spicy as you like, or not at all.
Top Review by Charishma_Ramchandani
A very rich dish, must say and tasty too with the perfect amount of spices. I made this many many days back and forgot to post the review. I did use 1 1/4 cups of breadcrumbs to bind the ingredients of the neatballs together. Other than that, it was perfect and very tasty with hot rotis and white Basmati rice.
- 1 lb ground meat substitute
- 1 1⁄4 cups silken tofu
- 1 tablespoon cupchopped peanuts
- 1⁄2 teaspoon minced fresh ginger
- 1 teaspoon minced fresh cilantro
- 1⁄4 teaspoon cayenne
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 2 cloves garlic, minced
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon ground coriander
- 1 large ripe tomatoes
- 1 teaspoon chopped fresh parsley
Directions See How It's Made
- To make the"meat" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp.
- of the cayenne and 3/4 cup of the chopped onions.
- Shape into 1 1/2-inch balls.
- Heat 1 Tbsp.
- of the oil in a large skillet.
- Add the balls and brown on all sides, about 3 minutes.
- Remove from the skillet with a slotted spoon and drain on paper towels.
- To make the curry sauce, heat the remaining 1 Tbsp.
- oil in a skillet.
- Add the remaining onions and brown lightly.
- Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes.
- Add the tomato and simmer, stirring, for 2 minutes.
- Remove the pan from the heat and whisk in the remaining tofu.
- Add enough water to make a thick sauce.
- Carefully add the"meat" balls to the sauce and warm over low heat without boiling.
- Garnish with the parsley.