Ingredients:

• 100 g – Tofu
• 200 g – broccoli( florets separated)
• 1 – onion, medium sized
• 1 – tomato, medium sized
• 1 tsp – Ginger Garlic paste
• 1/2 tsp – chilli powder
• 1 tsp – coriander powder
• 3/4 tsp – Garam Masala
• 2 – Green chilli
• 1/2 tbsp – dried Methi leaves crushed
• 5 to 6 – Almonds
• 1/2 tbsp – Tomato ketchup or Tomato puree
• 1 tbsp – Milk
• 1 tsp – Cumin seeds
• 1/2 tbsp – oil
• salt to taste

Method:

1. Toast the tofu in a pan with little oil on all sides.
2. Keep them separately.
3. Heat oil in a vessel, add cumin seeds, ginger-garlic paste.
4. Then add the chopped onions and fry until they look transparent.
5. Then add tomatoes and fry it well until they become completely soft.
6. Add chilly powder, coriander powder and fry well.
7. Then add about 1 cup of water to this mixture, add almonds, green chilly, methi leaves and salt.
8. Cover the vessel and cook on medium heat until the mixture starts boiling.
9. Let the mixture cool down for a while, then blend it in a blender until it gets a smooth texture.
10. Heat oil in the same vessel, add the grounded mixture and allow it to boil on medium heat.
11. Then add the tomato puree and let it boil for another 5 minutes.
12. Meanwhile prepare the broccoli florets, separate it from the stalk and steam it for 5 minutes.
13. Stop cooking and pour the milk to the boiling mixture and let it boil for another 2 minutes.
14. Finally add tofu, broccoli and garam masala.
15. Cover the pan and keep it on low heat for 2 minutes.
16. Switch it off and take it away from heat.
17. Serve warm with roti or pulav.
18. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz