Skip to content
15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
300 g tofu, pressed and cubed
2 tablespoons oil
2 medium onions, finely chopped (200 g)
2 medium tomatoes, pureed (200 g)
1 tablespoon ginger-garlic paste
2–3 green chillies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
2 teaspoons red chilli powder
2 teaspoons garam masala
100 ml water
Salt to taste
Fresh coriander leaves for garnish (30 g)
Press tofu well to remove excess moisture for better texture.
Adjust spices according to your heat 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; cook for 2 minutes.
Stir in the tomato puree and cook until the oil separates.
Add turmeric powder, red chilli powder, and salt; mix well.
Gently fold in the cubed tofu and coat with the masala.
Pour in water, cover, and simmer for 10–15 minutes.
Sprinkle garam masala and garnish with coriander leaves before serving.