Feb 012020

Serves 2-3.


1 big onion, roughly cut
3-4 big tomatoes, roughly cut
1 tablespoon cumin
½ cup cashews
1-2 bay leaves (optional)
1-2 cloves (optional)
1 tablespoon oil
1 teaspoon garam masala
1 teaspoon red chilli powder (optional)
1 pack of extra firm/firm tofu
salt to taste
1-2 tablespoons fenugreek dry leaves (optional)


Heat the oil in a pot/pan. When sufficiently hot, add the cumin and the other spices.

Add the onions and saute well.

Add the tomatoes and cashews and saute well.

When the tomatoes are cooked enough to loosen up their shape, stop cooking and let it cool a bit.

Now remove bay leaves and blend everything to a super smooth puree. Add water if needed and to suit your consistency.

Mix the puree and tofu cubes in the pot again and cook for 10-15 minutes again so that the tofu absorbs the sauce. Add the roasted and powdered fenugreek leaves.

Tip: the tofu can be replaced with veggies, fried/boiled potatoes etc.

Tip: the same gravy/ sauce can be used for many other recipes.