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15 minutes
PREP TIME
20 minutes
Cook Time
4
Serves
35 minutes
Total
INGREDIENTS
300 g tofu, cubed
2 medium onions, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2–3 green chillies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala
200 ml coconut milk
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Press tofu before cooking 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.
Add ginger-garlic paste and green chillies, sauté for a minute.
Stir in the tomato puree and cook until the oil separates.
Add turmeric powder, red chilli powder, and salt; mix well.
Gently add the tofu cubes and coat them with the masala.
Pour in the coconut milk and simmer for 5–7 minutes.
Finish with garam masala and garnish with fresh coriander leaves.
Serve hot with rice or roti.