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15 minutes
PREP TIME
25 minutes
Cook Time
4
Serves
40 minutes
Total
INGREDIENTS
300–400 g tofu, cubed
50 g cashew nuts
100 ml water
2 tbsp oil
1 tsp cumin seeds
1 large onion, finely chopped
2–3 green chillies, slit
1 tbsp ginger-garlic paste
200 g tomato puree
1 tsp red chilli powder
1 tsp garam masala
100 ml coconut cream
Salt to taste
Fresh coriander leaves for garnish
Use firm tofu for better texture.
Adjust spice levels according to your taste.
Instructions
Soak cashew nuts in warm water for 15 minutes, then blend with water to make a smooth paste.
Heat oil in a pan, add cumin seeds and let them splutter.
Add chopped onions and green chillies, sauté until onions turn golden brown.
Stir in ginger-garlic paste and sauté for a minute.
Add tomato puree, red chilli powder, and salt; cook until oil separates.
Add the cashew paste and mix well.
Gently add tofu cubes and garam masala, simmer for 5–7 minutes.
Pour in coconut cream, stir, and cook for another 2–3 minutes.
Garnish with fresh coriander leaves and serve hot.