Vegan Tofu Makhanwala - SK Khazana

Ingredients list for Vegan Tofu Makhanwala - SK Khazana

• 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 piece Ginger
• 3-4 Garlic cloves
• 20-25 Cashewnuts
• 2 Seedless dates soaked
• 1/2 tablespoon Ginger finely chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to taste Rock salt (sendha namak)
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi)
• 1/2 teaspoon Garam masala
• for garnish Fresh coriander sprigs

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.