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20 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
50 minutes
Total
INGREDIENTS
400 g tofu, cubed
200 g onion, finely chopped
200 g tomato puree
100 g cashew nuts, soaked
100 ml coconut milk
2 tbsp ginger-garlic paste
2 tbsp tikka masala spice blend
50 g coriander leaves, chopped
2 tbsp vegetable oil
Salt to taste
2 green chillies, slit
1 tbsp lemon juice
Ensure tofu is pressed to remove excess moisture for better texture.
Adjust the spice level by varying the number of green chillies.
Instructions
Marinate the cubed tofu with salt, lemon juice, and half of the tikka masala spice blend for at least 15 minutes.
Heat vegetable oil in a pan and sauté the chopped onions until golden brown.
Add ginger-garlic paste and slit green chillies, cooking until fragrant.
Stir in the tomato puree and remaining tikka masala, cooking until the oil separates.
Blend the soaked cashew nuts with coconut milk to make a smooth paste, then add it to the pan.
Gently fold in the marinated tofu and simmer for 10–15 minutes.
Garnish with chopped coriander leaves and serve hot with rice or naan.