Vegan Tofu Tikka Masala Sanjeev Kapoor Khazana

This sabzi brings together two different preparations, an amazing tikka and a delectable gravy. Together, they make your meal just yummy.

VEGAN TOFU TIKKA MASALA

Ingredients

300 grams firm tofu, cut into 1 inch cubes
Gravy
2 tbsps oil
1 bay leaf
3 green cardamoms
2 cloves
4 garlic cloves
1 inch ginger piece, roughly chopped
4-5 medium tomatoes, roughly chopped
10-12 cashew nuts
2 seedless dates, soaked and drained
tsp turmeric powder
1 tsp Kashmiri red chilli powder
Salt to taste
Tofu Tikka
1 tbsp ginger-garlic paste
tsp turmeric powder
tsp Kashmiri red chilli powder
1 tsp dried mint powder
tsp coriander powder
tsp cumin powder
tsp garam masala powder
Salt to taste
tbsp lemon juice
Oil for grilling
2 tsps dried fenugreek leaves
Fresh coriander sprig for garnish

Method

1. Heat oil in a pressure cooker. Add bay leaf, green cardamoms, cloves and saut till fragrant.
2. Add garlic cloves, ginger, tomatoes, cashew nuts, dates and mix well.
3. Add turmeric powder, red chilli powder, salt and mix well.
4. Add 2 cups water, close the lid and cook on medium heat till 2-3 whistles are released.
5. Take tofu pieces in a bowl. Add ginger-garlic paste, turmeric powder, red chilli powder, mint powder, coriander powder, cumin powder, garam masala powder, salt and mix well.
6. Add lemon juice and mix. Thread the marinated tofu pieces on wooden skewers.
7. Heat oil in a nonstick grill pan. Place the prepared skewers and cook for a minute on each side.
8. Open the lid of the pressure cooker once the pressure settles completely and discard the bay leaf.
9. Grind to a fine paste with the help of a hand blender. Strain through a fine strainer.
10. Crush the dried fenugreek leaves and ad to the pan.
11. Add the tofu pieces and mix well. Cook for 2-3 minutes.
12. Transfer into a serving plate, garnish with a coriander sprig and serve hot.

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