Tofu masala

This is a nice variation of panner but purely vegan. The important steps you have to follow before using tofu is, remove water from it and fold tofu in paper towel or a muslin cloth and keep a weight on the tofu for an hour. The more time you keep the more soft you get. Try this rich curry......you will sure love it. 

Ingredients:

• Tofu - 1 packet
• Almonds - 10
  
• cashews - 6
• Red chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Kasuri methi - 1 tsp or cilantro, chopped
• Salt - as per taste 
• Oil - 1 tsp + 1 tsp +1 tbsp

To grind:

• Onion - 2
• Tomato - 2
• Ginger- 1 tbsp
• Garlic - 3 cloves

 

Method:

Chop the onions, tomatoes into big chunks. Microwave the onion, tomato, ginger and garlic with a tsp of oil for 2 minutes or till tomatoes are mushy or fry in a pan. Let it cool and grind in a blender.
 
Soak the almonds and cashews for 30 minutes. Blanch the almonds and grind to a smooth paste by adding little water or almond milk (for rich gravy). Cut the tofu into cubes. Heat a pan with a tsp of oil and fry tofu till light golden brown.
 
Heat a pan with a tbsp of oil and  add the ground paste of onion and tomato. After 2 minutes add red chilly powder, coriander powder, turmeric powder and salt. After the raw smell goes add the fried tofu. 

Add the cashew and almond paste. Add water (say 1/2 cup) and bring to boil for 2 minutes. Add kasuri methi or cilantro.

Serve with roti or naan or any breads.