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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
300–400 g tofu, cubed
2 medium onions, finely chopped
2–3 green chillies, slit
1 tablespoon ginger-garlic paste
200 ml coconut milk
100 g cashew nuts, soaked and blended
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
Ensure tofu is pressed to remove excess water for better texture.
Adjust spice levels according to your taste preference.
Instructions
Heat oil in a pan and add cumin seeds.
Once they splutter, add chopped onions and green chillies. Sauté until onions are golden brown.
Add ginger-garlic paste and cook for 2 minutes.
Stir in coriander powder and garam masala, cook for another minute.
Add cubed tofu and mix well to coat with spices.
Pour in the blended cashew paste and coconut milk, stir to combine.
Season with salt and let it simmer for 15 minutes.
Garnish with fresh coriander leaves before serving.