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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
400 g tofu, cubed
2 medium onions, finely chopped (200–250 g)
2 medium tomatoes, pureed (200–250 g)
2 tbsp ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp red chilli powder
1 tbsp garam masala
200 ml coconut milk
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Press tofu to remove excess moisture for better texture.
Adjust spice levels according to your preference.
Instructions
Heat oil in a pan and add cumin seeds.
Once they splutter, add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chillies, cooking for another 2 minutes.
Add pureed tomatoes and cook until the oil separates.
Mix in turmeric powder, red chilli powder, and salt, cooking for 2–3 minutes.
Add cubed tofu and gently stir to coat with the masala.
Pour in coconut milk and simmer for 10 minutes.
Sprinkle garam masala and mix well.
Garnish with fresh coriander leaves before serving.