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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
400 g tofu, cubed
200 g cashew nuts, soaked and blended into a paste
2 medium onions, finely chopped
3 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon red chilli powder
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
100 ml water
Ensure tofu is well-pressed to remove excess moisture.
Adjust spices according to your taste preference.
Instructions
Heat oil in a pan, add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and sauté for a minute.
Add tomato puree, red chilli powder, turmeric powder, and salt; cook until oil separates.
Add the cubed tofu and mix gently.
Pour in the cashew cream and water, stir well, and simmer for 10 minutes.
Sprinkle garam masala and mix.
Garnish with fresh coriander leaves and serve hot with rice or roti.