Ingredients
Method
Tofu Balls
- Put all the ingredients for the tofu balls except the water in a blender, process for a few seconds, and gradually add water: add a tablespoon of water and process for a few seconds; add another tablespoon of water and process for a few seconds until you get a uniform but thick mixture. Set aside or in the fridge to set. You can also prepare it a day in advance, cover it, and store it in the refrigerator.
Masala Sauce
- Heat canola oil and coconut oil in a large skillet or wok. Add the onion and fry for a few minutes until it becomes translucent.
- Add garlic and ginger and fry for a minute until fragrant. Add cumin, garam masala, ground coriander, chili, and fenugreek powder, and fry for a few seconds while stirring until fragrant.
- Add crushed tomatoes, bring to a boil, lower the heat, and cook for ten minutes, stirring occasionally.
- Remove from the heat, transfer the mixture to a blender, and process until you get a smooth mixture.
- Pour the sauce back into the wok. Add water, coconut milk, sugar, and salt. Sprinkle the fenugreek leaves, mix well, taste, and adjust seasoning if necessary.
- Form balls from the tofu mixture with a diameter of about four cm (approximately 1.5 inches) and place them in the sauce. Using a spoon, pour the sauce on the meatballs. Cook for about ten minutes on low heat so the sauce bubbles gently; remove from the heat.
- Garnish with cilantro or parsley and serve with rice, and/or chapati.