Vegan Tofu Tikka Masala

Ingredients

• 300 grams firm tofu, cut into 1 inch cubes
• Gravy
• 2 tablespoons oil
• 1 bay leaf
• 3 green cardamoms
• 2 cloves
• 4 garlic cloves
• 1 inch ginger piece, roughly chopped
• 4-5 medium tomatoes, roughly chopped
• 10-12 cashewnuts
• 2 seedless dates, soaked and drained
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• Salt to taste
• Tofu Tikka
• 1 tablespoon ginger-garlic paste
• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chilli powder
• 1 teaspoon dried mint powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• Salt to taste
• ½ tablespoon lemon juice
• Oil for grilling
• 2 teaspoons dried fenugreek leaves
• Fresh coriander sprig for garnish

Method

1. Heat oil in a pressure cooker, add bay leaf, green cardamoms and cloves and sauté till fragrant.
2. Add garlic, ginger, tomatoes, cashewnuts and dates and mix well.
3. Add turmeric powder, red chilli powder and salt and mix well.
4. Add 2 cups water and mix. Close the cooker and cook under pressure on medium heat till 2-3 whistles are released. 
5. Take tofu pieces in a bowl, add ginger-garlic paste, turmeric powder, red chilli powder, mint powder, coriander powder, cumin powder, garam masala powder and salt and mix well.
6. Add lemon juice and mix. Thread the marinated tofu pieces on wooden skewers.
7. Heat oil in a non-stick grill pan. Place the prepared skewers and cook for 1 minute on each side.
8. Open the lid of the pressure cooker once the pressure settles completely and discard the bay leaf.
9. Grind to a fine paste with a hand blender. Strain through a fine strainer into a non-stick pan,
10. Crush the dried fenugreek leaves and add to the pan.
11. Add the tofu pieces and mix well and cook for 2-3 minutes.
12. Transfer into a serving plate, garnish with a coriander sprig and serve hot.