• 1 cup Tofu (cubes)
• 1 tbsp Ghee
• 1 tsp Ginger Garlic paste
• ½ cup Onion puree
• 1 cup Tomato purée
• ¼ tsp Cumin powder
• ¼ tsp Coriander powder
• ½ tsp Red chili powder
• ¼ tsp Turmeric
• Salt According to taste
• ½ tsp Garam masala
• ½ tsp Dry Methi leaves
• 2 tbsp Cashew cream
• 2 tbsp Coconut milk
• ¼ cup Water
• 1 tbsp Coriander leaves (chopped)

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• Heat the ghee over medium heat and add the ginger garlic paste. Cook for a minute and stir.
• Add onion puree and stir for a minute until turned to translucent.
• Add tomato puree, stir and cook until thick.
•  Add the cumin powder, coriander powder, red chili powder, salt, turmeric, garam masala and kasuri methi. Stir properly.
• Add the cashew cream and heat to a simmer. Mix properly.
• Add coconut milk then water until desired consistency is reached and simmer at low heat. 
• Add the tofu cubes and simmer for a few minutes. Adjust the seasoning to taste. 
• Garnish with coriander leaves and serve

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