Ingredients

1 block of tofu (broken apart)
1 tbsp Ginger (minced)
1 tbsp garlic (minced)
1 onion (rough dice)
1 can of tomatoe blokjes
50 grams cashew
1 tbsp Red chilli powder
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste

Steps

Marniating the tofu

Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt for at least an hour, but preferably overnight.

Hint: For extra richness add 2 tbsp of yoghurt, 1 tsp of ginger/garlic paste, 1 tsp of lime juice and dried fenegreek leaves with 1 tsp of oil.

Vegerable prep

Roughly chop the onion, soak the cashews in warm water.

Cooking the aromatics

Add some oil to a htot pain and and seer the marinated tof in the pan, once seered take out and put aside. Tot he same pan add the onion, some oil and 1 tbsp of butter. Once the onions are sauted add the tomatoes and cashews. Once all ingedients are mixed add a cup of water, add garlic paste, salt, vingenar, 1 tsp sugar and garam masala and red chili powder.

Let it simmer for 15-20 minutes and blend into a blender.

Making the gravy

Strain the sauce through a sif back into the pan, add the remaining 4 tbsp of butter, 3 tbsp of cream and add back in the tofu. Simmer for 5-10 minutes and add in the 1 tsp fengreek leaves in the end.