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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 sliced
2 medium tomatoes, pureed
100 g cashew nuts, soaked and blended
200 ml coconut milk
2 tbsp ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
3 tbsp cooking oil
Fresh coriander leaves for garnish
For extra richness, add a splash of almond milk.
Serve with naan or rice for a complete meal.
Instructions
Heat oil in a pan, add cumin seeds and let them splutter.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chillies, cook for a minute.
Add the pureed tomatoes and cook until the oil separates.
Mix in turmeric powder, red chilli powder, and salt.
Add the blended cashew nut paste and coconut milk, stir well.
Gently add the tofu cubes and simmer for 10 minutes.
Sprinkle garam masala and cook for another 5 minutes.
Garnish with fresh coriander leaves before serving.