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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
400 g tofu, cubed
100 g onion, finely chopped
200 g tomato puree
50 g cashew nuts, soaked
100 ml coconut milk
2 tbsp ginger-garlic paste
2 tbsp butter (vegan)
1 tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
2 tbsp cooking oil
2 green chillies, slit
1 tsp cumin seeds
Ensure tofu is well-pressed to remove excess moisture.
Adjust spice levels according to your taste preference.
Instructions
Heat oil and vegan butter in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chillies; cook for 2 minutes.
Add tomato puree, turmeric powder, red chilli powder, and salt; cook until oil separates.
Blend soaked cashew nuts with coconut milk to a smooth paste.
Add this paste to the pan along with garam masala; mix well.
Gently fold in the cubed tofu and simmer for 10 minutes.
Garnish with fresh coriander leaves and serve hot with roti or rice.