Ingredients

The following ingredients have 4 Servings
  • 16. oz/454g Firm Tofu cubed (Shallow fry in little oil until brown color .)
  • 1 1/4 cup Green Peas (I used frozen)
  • 15 no Almonds
  • 2 tablespoon Ginger-garlic paste (Garlic : 2 cloves, Ginger : 1 inch freshly ground into paste)
  • 3 Tomato
  • 1 Green chili
  • 1 medium Onion
  • 1 tablespoon Whole Garam masala
  • ½ teaspoon Cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Coriander powder
  • 1/2 tablespoon Kasturi methi (Dried Fenugreek leaves)
  • 1 tablespoon Chopped coriander leaves
  • 3 tablespoon Olive oil
  • 1 tablespoon Ghee
  • ¾ cup Water
  • 1 teaspoon Salt or to taste

Instruction

  • Squeeze out water from the tofu and wrap with kitchen towel for 5 minutes so that it will remove extra water. Cut them into cubes.
  • Heat 3 tablespoon olive oil in a sauce pan
  • and add tofu and fry till they become slight brown takes about 3 minutes.(Be careful as it water in tofu may splash)
  • Then add chopped onion and green chili and half teaspoon of salt and
  • fry until onion become translucent or slightly brown color.
  • Then add half of turmeric and chopped tomatoes to this mixture and let it fry for another 6 minutes,
  • until tomato become soft and mixed well onion. Switch off the flame and let cool the mixture for about 6 minutes. and add almond, if you want you can fry the almonds.
  • Grind the cooled tomato, onion almond mixture to fine paste.
  • While the onion-tomato almond mixture is cooling dry roast the whole garam masla including fennel seeds except bay leaves for 1minutes.
  • Then powder them into coffee grinder use only 1/2 tablespoon for this recipe, rest you can save.
  • Heat a thick bottomed pan and add ½ tablespoon oil and ghee and, cumin seeds and bay leaves when cumin seeds splutter
  • add the ground paste of tomato, onion, almond, ginger-garlic along with ¾ cup water
  • add rest of turmeric, chili, cumin, coriander powder boil for 15 minutes or until oil oozes on the top .
  • Add green peas and cooks for another 5 minutes (if using fresh give more time, or pressure cook for one hiss and add to the paste).
  • Add ½ tablespoon whole garam masala powder and kasturi methi (crush with hand and add) to this mixture and let it boil for another 5 minutes.
  • Then add tofu and let it boil for another 5 minutes in low flame.
  • Switch off the flame and garnish with chopped coriander leaves and enjoy with chapathi or nan.