Vegan Tofu Chettinad

Ingredients  (Serves – 4)

Firm Tofu – 400 Gms, Cubed.

Onion – 2 Medium, Finely Chopped.

Tomato – 2 Medium, Chopped.                                     

Curry Leaves – 12.

Ginger Garlic Paste – 1 Tbsp.

Coconut Oil – 2 Tbsp.

Salt – To Taste.

Fresh Coriander Leaves – 2 Tbsp, Chopped.

For Chettinad Masala

Dry Red Chillies – 6.

Coriander Seeds – 2 Tbsp.

Cumin Seeds – 1 Tsp.

Fennel Seeds – 1 Tsp.

Black Peppercorns – 1 Tsp.

Poppy Seeds – 1 Tsp.

Cinnamon Stick – 1 Small Piece.

Cloves – 4.

Green Cardamom – 2.

Grated Coconut – 1/4 Cup.

Method

Dry Roast Dry Red Chillies, Coriander Seeds, Cumin Seeds, Fennel Seeds, Black Peppercorns, Poppy Seeds, Cinnamon Stick, Cloves, And Green Cardamom Until Aromatic.

Add Grated Coconut And Roast For 1 Minute On Low Heat.

Cool The Mixture And Grind Into A Smooth Paste Using A Little Water.

Heat Coconut Oil In A Pan And Add Curry Leaves.

Add Chopped Onions And Sauté Until Golden Brown.

Mix In Ginger Garlic Paste And Cook Until The Raw Aroma Disappears.

Add Chopped Tomatoes And Cook Until Soft And Oil Starts Releasing From The Sides.

Add The Ground Chettinad Masala Paste And Cook For 3–4 Minutes On Medium Heat.

Add Salt And A Splash Of Water To Adjust The Gravy Consistency.

Gently Add Tofu Cubes And Simmer For 5–7 Minutes So The Flavors Absorb Well.

Garnish With Fresh Coriander Leaves And Serve Hot With Rice, Dosa, Or Parotta.

Prep Time – 15 mins.                Cook Time – 25 mins.               Total Time – 40 mins.