- cheese tofu - 2 cups (cut into cubes)
- bulb - 1 piece
- garlic - 1 st. spoon
- garam masala - 1 teaspoon
- red pepper - 1 teaspoon (powder)
- tomato paste - 1 st. a spoon
- ketchup - 1 st. a spoon
- dried leaves of fenugreek - 1 Pinch ((Kasuri Meti))
- milk - 1/2 cup
- cream - 1 cup
- oil - 3 items. spoons
- salt - 1 piece
Pour 2 tablespoons of oil on a hot frying pan. Add cubes of tofu. Fry the cube panier to a golden brown color on all sides. Drain the oil and put it on a plate with a drying cloth. Add 1 tablespoon of oil in the same pan and drop the chopped onion. Fry till golden brown. Add 1 tablespoon fresh chopped ginger and garlic paste. Fry for a couple of minutes. Add 1 tablespoon of dhania powder (Mally podi), 1 teaspoon of chili powder, 1 tsp. Garam masala and 1/2 teaspoon of salt. Cooking for 30 seconds. Next, you need to add 1 tablespoon of tomato paste. Add 1 tablespoon of ketchup. Add a pinch of Kasuri Meti. In this mixture, add 1/2 cup of milk. Stir well. Cook for about 5 minutes over low heat. A secret weapon that will give the dish an unreal taste. Add the cheese tofu in the sauce. Pour 1 cup of cream. Stir well and simmer for 3 to 4 minutes. Solim and served at the table.
Servings: 1-2