The recipe is quite simple and easy. Doesn’t take more than 30 min from scratch.
Preparation time: 5min
Cooling time: 5min
Cooking time: 10+10min
This recipe serves 4 people.
1.Cashew nuts – 10
2.Water – 100ml (lukewarm)
3.Oil – 30ml (2 small tbsp)
4.Onions – 2 (medium sized) – Chopped
5.Green Chillies – 6 (adjust to taste) – Chopped
6.Tomatoes – 500gm (cut into chunks)
7.Cinnamon stick – 1 inch piece (break into pieces)
8.Cloves – 5
9.Ginger garlic paste – 2 tsp
10.Salt – 1.5 tsp (adjust to taste)
11.Garam masala powder – 1 tsp
12.Paprika powder – ½ tsp
13.Semi-skimmed milk – 150ml
14.Tofu – 350gm (cubed)
15.Coriander – 1 tablespoon (chopped finely) – to garnish
1.Soak the cashew nuts in a 100ml of warm water.
2.Meanwhile heat a kadai and add 1 small tbsp of oil.
3.When the oil is heated up, add the chopped onions and green chillies.
4.Saute for 3-4 min until the onions turn transparent.
5.Now add the tomato chunks and cook for few min, until the tomatoes turn soft.
6.Turn off the heat and cool for 5min.
7.Take this mixture in a blender, add the soaked cashews along with the water and grind to a paste.
8.Clean the kadai and wipe off with a towel. Place it on the stove and add 1 small tbsp of oil.
9.When the oil is heated up, add cinnamon pieces, cloves, ginger garlic paste and roast until the raw smell leaves.
10.Now add the ground paste, salt, garam masala, paprika powder and milk, bring to boil.
11.Finally add the tofu cubes and cook for 2min and turn off the heat.
12.Garnish with chopped coriander
Serve hot with rotis/parathas/rice/Jeera rice.