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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
400 g tofu, cubed
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2–3 green chillies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
200 ml coconut milk
Fresh coriander leaves for garnish
Press tofu before cooking to remove excess moisture.
Adjust spice levels according to taste.
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; cook for a minute.
Add the tomato puree and cook until the oil separates.
Mix in turmeric powder, coriander powder, and salt; cook for 2 minutes.
Add the cubed tofu and gently mix to coat with the spices.
Pour in coconut milk and simmer for 10–15 minutes.
Finish with garam masala and garnish with fresh coriander leaves. Serve hot with rice or roti.