2 Servings
1 block extra firm tofu (can also use paneer)
2 tbsp vegetable oil
2 tsp ground coriander
1 tsp cayenne
3/4 tsp ground fennel seeds
1/4 tsp cumin seeds
1/4 tsp ground tumeric
1/4 tsp fenugreek seeds
1 1/2" cinnamon stick
1 1/2 cups onion, finely diced
1 1/2 tsp fresh ginger, minced
1 1/2 tsp garlic, minced
3/4 cup canned tomatoes (do not used crushed tomatoes!!)
2/3 cup water
2 tsp tomato paste
200 ml coconut milk
2 tsp lime juice (about 1/2 lime)
1 tbsp fresh cilantro
salt to taste
Prepare ingredients: mince garlic and ginger. Finely chop onion, juice lime and measure out 2 tsp. Mash tomatoes with your fingers or spoon. Chop cilantro.
Dice tofu. Put aside.
Heat oil over medium heat in a non-stick saute pan. Add ground spices and stir-fry for a minute. Add tofu and saute until golden. Remove and set aside.
Add fenugreek seeds and cinnamon stick to the pan, saute for a few seconds. Add onions, garlic and ginger, along with a pinch of salut and saute until onion is golden-brown. Add tomatoes, tomato paste and water. Bring to a boil, reduce heat and simmer for 10-15 minutes or until slightly thickened.
Add coconut milk and lime juice and heat through. Season to taste with salt. Return tofu to pan and coat with sauce.
Just before serving, garnish each portion with cilantro.