Steps
- 1
Wash and squeeze the tofu well. Grill the tofu cubes in oven for 10 minutes. Alternatively you can also fry it in oil.
- 2
Heat oil in a pan. When hot add jeera seeds followed by haldi, ginger-garlic paste, onions. Once onions are translucent add dhania powder, amchur, jeera, methi leaves, salt.
- 3
Add the chopped tomatoes and keep the pan closed and simmer it for 5 minutes. After the tomatoes are soft mash the gravy well with your spoon. Add the puréed beetroot and cook for 2 minutes.
- 4
Add half a cup of water and bring it to a boil. Add the grilled tofu. Add the garam masala, mix well and simmer for 8 mins keeping it closed.
- 5
Add the cream and garnish with fresh dhaniya and Kasuri methi.
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