Tofu Meatball Korma

Pretty spicy dish that we thought was excellent. From Ottolenghi’s Flavor cookbook.

Ingredients

• ½ red onion, thinly sliced (½ cup/60g)
• 2 tbsp lemon juice
• ¼ tsp table salt
• ¼ cup/40g cashews
• 2 tbsp blanched almonds
• 2 tbsp olive oil
• 9 oz/250g brown button mushrooms, sliced ¼ inch/½cm thick
• 7 oz/200g extra-firm tofu, patted dry and crumbled into large chunks
• 3 garlic cloves, crushed
• 5¼ oz/150g silken tofu
• 2 tbsp tahini
• 1 tbsp soy sauce
• ¼ cup/30g panko breadcrumbs
• 1½ tsp cornstarch
• 8 green onions, thinly sliced (1 cup/80g)
• ½ cup/10g cilantro, finely chopped
• table salt and black pepper
• 6 cardamom pods, pods discarded, seeds reserved
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 3 tbsp olive oil
• 1 onion, roughly chopped (1 cup/150g)
• 2¼ cups plus 2 tbsp/680ml water
• 4 garlic cloves, crushed
• ½ oz/15g fresh ginger, peeled and grated
• 1 green chile, seeded and finely chopped
• 1 cinnamon stick
• ¾ tsp ground turmeric
• 2 plum tomatoes, grated and skins discarded (1 cup/180g)
• 2 tbsp cilantro leaves, finely sliced

Instructions

1. Preheat the oven to 425°F/200°C fan. Line a baking sheet with parchment paper. Combine the red onion, lemon juice, and salt in a small bowl and set aside, up to overnight.
2. Put the cashews and almonds into a small saucepan on medium-high heat. Cover with water, bring to a boil, then decrease the heat to medium and simmer for 20 minutes. Drain and set aside.
3. For the meatballs: Heat the olive oil in a large sauté pan on high heat, then add the mushrooms and extra-firm tofu and cook until lightly golden, about 8 minutes. Stir in the garlic for 30 seconds, then remove from the heat. Place in a food processor and pulse until roughly chopped. Transfer to a large mixing bowl with the silken tofu, tahini, soy sauce, panko, cornstarch, green onions, cilantro, ¾ tsp salt, and a good grind of pepper. Mix very well to combine. With oiled hands, form into sixteen Ping-Pong-size balls, about 1½ oz/40g each, compressing them as you go so they hold together. Place on the prepared baking sheet, spaced apart, and bake for 25 minutes until lightly golden. Set aside.
4. While the meatballs are in the oven, finely crush the cardamom seeds, cumin seeds, and coriander seeds in a mortar and pestle and set aside. Put 4½ tsp of the olive oil into a large sauté pan, for which you have a lid, on medium-high heat. Add the onion and cook for 10 minutes, or until softened and deeply browned. Transfer to a blender along with the nuts and ¾ cup plus 2 tbsp/200ml of the water and blend until completely smooth, about 2 minutes.
5. Put the remaining 4½ tsp olive oil into the same pan on medium-high heat. Add the garlic, ginger, and green chile and cook for 1 minute, then add the spices and cook for 1 minute more. Add the tomatoes and cook for 4 minutes, stirring occasionally, until thickened. Add the puréed onion-nut mixture, remaining 2 cups/480ml water, 1½ tsp salt, and a good grind of pepper. Bring to a simmer, then decrease the heat to medium and cook for 25 minutes, until reduced by a third. Add the meatballs to the sauce, cover, and heat for 5 minutes, until the meatballs are warmed through. Sprinkle with the cilantro and sliced red onion. Serve at once.