Vegan Shahi Tofu


How to prepare?

Onions and beetroot
  • 1 cup Tofu (cubes)
  • 1 tbsp Ghee
  • 1 tsp Ginger Garlic paste
  • ½ cup Onion puree
  • 1 cup Tomato purée
  • ¼ tsp Cumin powder
  • ¼ tsp Coriander powder
  • ½ tsp Red chili powder
  • ¼ tsp Turmeric
  • Salt According to taste
  • ½ tsp Garam masala
  • ½ tsp Dry Methi leaves
  • 2 tbsp Cashew cream
  • 2 tbsp Coconut milk
  • ¼ cup Water
  • 1 tbsp Coriander leaves (chopped)

A cooking pan
  • Heat the ghee over medium heat and add the ginger garlic paste. Cook for a minute and stir.
  • Add onion puree and stir for a minute until turned to translucent.
  • Add tomato puree, stir and cook until thick.
  •  Add the cumin powder, coriander powder, red chili powder, salt, turmeric, garam masala and kasuri methi. Stir properly.
  • Add the cashew cream and heat to a simmer. Mix properly.
  • Add coconut milk then water until desired consistency is reached and simmer at low heat. 
  • Add the tofu cubes and simmer for a few minutes. Adjust the seasoning to taste. 
  • Garnish with coriander leaves and serve

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