Tofu Masala

 Ingredients:

100g Tofu (cubed)

1 small onion (finely chopped)

1 small tomato (pureed or finely chopped)

½ teaspoon ginger-garlic paste (using ½ inch dried ginger and 3-4 garlic cloves)

¼ teaspoon cumin seeds

¼ teaspoon turmeric powder

½ teaspoon red chili powder (adjust to taste)

½ teaspoon coriander powder

¼ teaspoon garam masala

½ teaspoon kasuri methi (dried fenugreek leaves)

1-2 tablespoons yogurt

1 tablespoon ghee Salt to taste

Fresh coriander leaves (for garnish)

Directions:

Soak the tofu cubes in warm water for 5-10 minutes to soften (if using store-bought tofu). Drain and set aside.

Heat ghee in a small pan over medium heat. Add the cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown, about 4-5 minutes.

Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes, letting the spices bloom.

Add the pureed or chopped tomato and cook until the oil starts to separate from the masala, about 3-4 minutes.

Gently add the tofu cubes into the masala and mix to coat them well with the spices.

Add the kasuri methi and garam masala. Stir gently.

Pour in the yogurt and mix to make a smooth, creamy sauce. Simmer for 3-4 minutes until everything is well combined.

Garnish with fresh coriander leaves.

Serve hot with roti or cooked millet