Recipe Description

Ingredients:

1. Vegetable oil for cooking
2. Tofu Cubes – 1 Cup
3. mace 1/2 blade
4. Green cardamom 5-6 no.
5. Garlic 1 Tbsp
6. Carrot grated 1/2 cup
7. Pumpkin grated 1/2 cup
8. Tomatoes roughly Cut 4-5 no. large.
9. Kashmiri Red Chilli Powder 1½ tsp
10. Almond Butter 1 Tbsp
11. soy milk 1/2 cup
12. green chilies slit 2 no.
13. ginger juliennes1 inch
14. almond milk 1/4 cup
15. Kasuri Methi 1 tsp
16. Honey 1 Tbsp
17. Salt to taste

 

Method:

• In a pan heat 1 Tbsp of Vegetable oil, add mace, green cardamom, Garlic, sauté till garlic browns.
• Add Grated carrot, pumpkin and sauté for 3-4 mins
• Roughly cut tomatoes and add to the mixture.
• Add salt and mix well. Cook for 6 -8 mins or till tomatoes get pulpy.
• Add Kashmiri chili powder, and mix well
• Remove from heat and let the mixture cool a little.
• Add the mixture to a blender and blend to a fine paste by adding ¼ cup soya milk.
• Heat 1 Tbsp oil in pan and add green chilies, ginger and sauté for 30 secs.
• Strain the paste into the pan, Add almond butter and mix well.
• Add remaining soya milk and almond milk and mix well.
• Cover and cook for 4-5 mins,
• Add tofu and mix well for 1 mins
• Add kasuri methi and honey and mix well
• Remove in a serving bowl.
• Garnish with Mint Sprig and serve hot.