Vegan Tofu Makhanwala

This is a simple and delicious replacement to the paneer dish we are so used to eating in restaurants. Enjoy it as a lunch dish yourself or floor your guests with it.

Credit: Sanjeev Kapoor Khazana / SHARAN

Ingredients

• 150 grams tofu, cut into 1-inch cubes
• 4-5 French beans
• ½ medium carrot
• 2 green chillies
• 250 grams tomatoes
• 6-8 cauliflower florets
• 2 tbsps green peas
• 3-4 garlic cloves
• ½ inch ginger piece cut into slices
• 20-25 cashew nuts
• 2 soft dates, soaked and mashed to a thick paste
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• Rock salt to taste
• ½ tsp dried fenugreek leaves (kasuri methi)
• ½ tsp garam masala powder
• Fresh coriander sprig for garnish

Method

1. Cut green chillies into ½ inch pieces and roughly chop tomatoes and set them aside.
2. Cut the french beans, carrots and cauliflower into 1-inch pieces.Boil sufficient water in a pan, add carrots, cauliflower florets and beans and blanch for 3-4 minutes.
3. Add green peas and cook for 30 seconds. Take the vegetables out and immediately add them into ice cold water. Set aside.
4. Heat a pan, add garlic cloves, the ginger piece cut into slices and sauté for a few seconds with a little bit of water. Add tomatoes and cashew nuts and date paste and mix well.
5. Cook for 4-5 minutes.
6. Transfer the mixture into a blender jar and blend till smooth.
7. In a pan, add the prepared paste and mix well. Cook for 2-3 minutes, mixing continuously.
8. Add red chilli powder, turmeric powder and rock salt. Crush kasuri methi in between your palms and add it to the pan, too.
9. Add 1½ cups of water and mix well. Cook covered for 2-3 minutes.
10. Drain the vegetables and add them and the tofu pieces to the gravy.
11. Add garam masala powder and mix well.
12. Cook for a minute or so and take the pan off the heat.
13. Transfer into a serving bowl, garnish with chopped coriander and serve hot.