Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegan butter
  • 1 large onion ((finely chopped))
  • 4 cloves garlic ((crushed into a paste))
  • 1 inch ginger ((crushed into a paste. You can do this along with the garlic))
  • 3 medium tomatoes ((chopped))
  • 1/4 cup raw cashews
  • 1 tbsp coriander powder
  • 2 tsp paprika ((or Kashmiri chili powder))
  • 1/2 tsp turmeric
  • 2 tsp garam masala
  • 2 tbsp kasoori methi ((dry fenugreek leaves))
  • 1 tsp sugar
  • 10 oz super firm tofu ((cut into 1/2-inch cubes))
  • 2 tbsp cilantro ((chopped, for garnish))

Instruction

  • Heat 1 tbsp butter in a saucepan.
  • Add the onions, garlic and ginger and saute, stirring frequently, until the onions turn translucent.
  • Add the tomatoes and the cashews. Cook, covered but stirring frequently, until the tomatoes have reduced to a pulp. Add the coriander powder, turmeric and paprika and continue cooking for another 5 minutes. Turn off the heat.
  • Carefully, taking care not to burn yourself, ladle out the tomato-onion-spice mixture into a blender. Or, if you have an immersion blender, use that. Add a cup of water or preferably vegetable stock and blend into a very, very smooth paste.
  • Pour the sauce back into the saucepan. For an even smoother texture to your sauce, you can strain it. Add the garam masala and stir in.
  • Add the kasoori methi and sugar and stir well. If the sauce looks too thick, you can thin it out with more vegetable stock. Bring the sauce to a boil over medium heat.
  • Add the cubes of tofu, season with salt, bring back to a boil, and continue to cook, covered for another five minutes.
  • Turn off the heat, garnish with cilantro, and serve hot with naan or roti or rice.