Vegan Tofu Makhanwala

Ingredients 

• 150 grams tofu, cut into 1 inch cubes
• 4-5 French beans
• 1/2 medium carrot, peeled
• 2 green chillies
• 5 medium tomatoes
• 6-8 cauliflower florets
• 2 tablespoons frozen green peas
• 1/2 inch ginger piece 
• 3-4 garlic cloves
• 20-25 cashewnuts
• 2 seedless dates, soaked
• 1/2 tablespoon finely chopped ginger 
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
•  Rock salt (sendha namak) to taste
• 1/2 teaspoon dried fenugreek leaves (kasoori methi)
• 1/2 teaspoon garam masala
•  Fresh coriander sprigs for garnish

Method

1. Diagonally cut French beans into 1 inch pieces. Cut carrot into 1 inch diamonds and set aside.
2. Cut green chillies into ½ inch pieces and roughly chop tomatoes.
3. Boil sufficient water in a deep pan, keep a strainer in it and put carrots, cauliflower florets and beans and blanch them for 3-4 minutes.
4. Add green peas and blanch for 30 seconds more. Drain the vegetables and immediately put them into ice cold water.
5. Heat a pan, add ginger and garlic and roast for a few seconds. Add tomatoes and cashew nuts and mix well.
6. Add dates and mix well and cook for 4-5 minutes. Take the pan off the heat, cool the mixture and transfer into a blender jar and blend till smooth.
7. Heat another pan, add chopped ginger and green chillies and roast for a few seconds. Add the tomato mixture and mix well. Cook for 2-3 minutes, mixing continuously.
8. Add red chilli powder, turmeric powder, rock salt, crushed dried fenugreek leaves and 1½ cups water and mix well. Cook for 2-3 minutes. Drain the vegetables from chilled water and add to the .. Add tofu and mix well.
9. Add garam masala powder and mix well. Cook for a few seconds and take the pan off the heat.
10. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.