Tofu Masala

This Masala sabji is so creamy filled with richness of cashews flavored with ginger and tomatoes. An appetizing and filling meal of the day

3 cups of finely chopped celery or cabbage
2 cups of diced tomatoes
1 teaspoon of chopped ginger
1 teaspoon cumin seeds
1 teaspoon red chilli powder
1 teaspoon of coriander powder
½ teaspoon of turmeric powder
1 teaspoon sugar
1 teaspoon of salt
1 deseeded green chilli
1 cup of chopped cilantro
1 pack of firm or extra firm tofu cut in cube sizes
1 teaspoon poppy seeds
20 cashews
2 tablespoon of oil

Process: In a non-stick pan brush some oil and fry the cube size tofu till they turn golden brown both the sides. Keep aside.
Heat 1 tablespoon of oil in a medium saucepan. Add the cabbage or celery, cook till golden brown. Add the tomatoes and cook till they change color.
Add the cooked part along with all the spices except salt, cumin seeds and sugar in the mixture grinder with ½ cup of water and blend into a smooth paste.
Heat the remaining 1 tablespoon of oil and add the cumin seeds to it. Add the paste and cook it for 3 minutes on medium heat. Add one cup of water and bring it to a boil. Add the tofu and simmer for 3-4 minutes. Garnish with cilantro.

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