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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 chopped
3–4 green chillies, slit
1 tablespoon ginger-garlic paste
200 g tomato puree
200 ml coconut milk
50 g cashew nuts, soaked and blended
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Press the tofu before cooking to remove excess moisture.
Adjust the spice level by varying the number of green chillies.
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, and cook for a minute.
Stir in the tomato puree and cook until the oil separates.
Add the cubed tofu and mix well.
Pour in the coconut milk and add the blended cashew paste.
Season with salt and garam masala, and simmer for 10–15 minutes.
Garnish with fresh coriander leaves and serve hot with roti or rice.