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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
400 g tofu, cubed
200 g onion, finely chopped
100 g tomato puree
100 g cashew nuts, soaked
100 ml coconut milk
50 g ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Ensure tofu is pressed to remove excess water for better texture.
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.
Stir in ginger-garlic paste and green chillies, cooking for 2–3 minutes.
Add tomato puree and cook until the oil separates.
Blend soaked cashew nuts with coconut milk to a smooth paste.
Add this paste to the pan and mix well.
Add cubed tofu and salt, simmer for 10 minutes.
Sprinkle garam masala and cook for another 5 minutes.
Garnish with fresh coriander leaves before serving.