a blog for food lovers.

I love food! I mean, who doesn't right? I love experimenting with food almost as much as I love eating it. I want to share my recipes and experiences with others who might want to try out something new with me. Enjoy! :)

About Me:
My name is Heather. I'm 25 years old and still living at home in New Hampshire with my parents. I'm an independent contractor, and I mainly do promotional events throughout the New England area. I am also involved with promoting local and national artists and on occasion I'll get the chance to travel on the road with them. Photography and Cooking are big hobbies of mine, and my blog is my stomping ground to share them both. I hope you'll stick around for awhile, I've got a lot to share!

*NOTE: I am currently on tour representing the Keep A Breast foundation. I am living on an RV for most of the year and will be updating about food I cook on the RV as well as dining out eats!

Find me on twitter! @livefreeortour

  • 23rd
  • January
  • 2011

Vegetable Tofu Korma

1 block of extra firm tofu, well drained and cubed into 1.5-2 inch pieces 
1 medium onion, thinly sliced
1/2 a green pepper, julienned
1/2 a red pepper, julienned
1 large ripe tomato, finely chopped
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 carrot, peeled and diced (small and even sized pieces)
1/2 cup of green peas (frozen is fine)
1 cup of tomato puree
1 tsp dried fenugreek leaves (kasuri methi)/optional
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric (haldi)
1 tsp red chili powder (to taste)
1 tsp garam masala
salt and pepper to taste
1/2 cup unsalted cashews or almonds (gently toasted in dry skillet)
1 tsp white poppy seeds (gently toasted in a dry skillet)
juice of 1/2 a lemon
3-4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

Make sure it is well drained and there is no moisture left otherwise the tofu cubes will not brown properly. In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the tofu cubes until golden on all sides. Remove, drain well and set aside until needed.

Using a spice grinder, grind together the cashews and poppy seeds into a fine powder. Transfer into a small bowl and add just enough oil to make a thick paste. Set aside until needed.

To the same large deep skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions and stir-fry until just lightly browned. Add the ginger and garlic. Stir fry and additional 1-2 minutes and add the spices (salt, pepper, ground cumin, ground coriander, red chili powder, garam masala and the dried fenugreek leaves). Stir fry for a few minutes until fragrant. Add the carrots, stir fry for just a minute or 2 and then add the bell peppers. Continue to stir fry for a few more minutes. Then stir in the cashew/poppy seed paste. Mix well to combine all of the ingredients. Keep stir frying for 1-2 more minutes and then add the tomato puree and green peas.

Add enough water (depending on your desired preference of how thick you like your korma) and let simmer on low uncovered for 10-12 minutes. Then add the lemon juice and paneer cubes or tofu. Gently mix to combine well and garnish with freshly chopped cilantro leaves. Serve hot with fresh naans, rotis or fragrant Basmati rice.


  1. idigfood posted this