A restaurant style Indian dish at the comfort of your own kitchen. This recipe calls for a replacement of just one ingredient to make a delicious Gluten & Dairy Free meal.
- 350 gm Tofu
- 1 cup peas (I used frozen)
- 1 1/2 cups diced onions
- 1 cup of diced tomatoes
- 4 cloves garlic
- 1 inch ginger
- 10 cashews
- 2 tbsp oil (divided)
- 6 cloves
- 8 peppercorns
- 4 bay leaves
- 1 two inch cinnamon stick
- 1/4th tsp cumin seeds
- 1/4th tsp turmeric powder
- 1 tsp chilli powder (1/2 tsp if you want it to be mildly spicy)
- 1/2 tsp garam masala
- 1/2 tsp dried fenugreek leaves/ kasuri methi (optional)
- Salt to taste
- Heat a skillet and add 1 Tbsp oil.
- Once the oil heats add the onions, tomatoes, garlic, ginger and cashews.
- Sauté for 2-3 minutes or until the onions turn translucent.
- Let the sautéed contents cool and then blend them into a smooth purée.
- Add water as needed (1/4 to 1/2 cup usually).
- Reheat the same skillet and then add the remaining 1 Tbsp oil to it.
- Once the oil heats up add the bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds.
- Sauté for a minute.
- At this point add the blended purée and stir well. Be careful as the purée tends to splutter (you can turn the heat to the lowest setting when adding the purée to avoid getting sprayed at by the purée).
- After stirring for a minute or two add the green peas.
- Then add the diced Tofu and gently fold it in to avoid any breakage.
- Finally add the dried Fenugreek leaves/ Kasuri Methi and mix well. Turn off the heat. You get the best flavour out of it if you rub it between your palms before adding it into the curry.
**The dried Fenugreek leaves/kasuri methi is optional. You can opt to add some minced cilantro/corriander leaves instead.
Tip: If you can consume dairy you may replace Tofu with Paneer and follow the recipe as is.