Grind about 30 cardomon seeds in a coffee grinder (or use cardamon powder) and mix with enough water to make a paste. Grind some corriander seed. Cut the tempeh into thin morsels. Cook the cardomon paste in a few tablesppons of oil over low heat for about three minutes. Add some ground corriander and cayenne, the chopped tomato, and the tempeh and continue sauteing over low heat for another ten minutes. The tomato will turn to mush. Be careful not to burn spices. Turn off heat. Add in enough yogurt to make a nice sauce and mix well. Add salt and a little black pepper.
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