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Ingredients

6 tbsp Vegetable Oil

3 cm Ginger, finely chopped

2 Onions, finely chopped

5 Garlic Cloves, finely chopped

4 Red Chillies, finely chopped

2 Garlic Cloves, peeled and crushed

2 Fresh Green Chillie, sliced

200 g Tomato

3 tsp Cumin

2 tsp Coriander

2 tsp Chilli Powder

1 tsp Turmeric

2 kg Pressed Tofu, cut into bite sized cubes

200 ml Water

Salt, to taste

2 tsp Garam Masala

Method

Heat half the oil in a wok over medium heat.

Fry onions, ginger, chopped garlic, dried red chillies until the onions are soft.

Remove from heat and place cooked items in a bowl to cool.

Add remaining oil and heat

Add crushed Garlic and fresh green chillies cooked until garlic starts to brown.

Add half the tomatoes and cook for 2 minutes.

Now add the cumin, coriander, chilli powder and turmeric set heat to low and cook for 6 minutes stirring all the time.

Set heat to medium and add the tofu.

Cook for 2 minutes.

Add water and bring to boil.

Now simmer for 10 minutes.

Meanwhile put the onion mixture into a blender and remaining tomatoes blend into a smooth paste.

Add this mixture to the rest add salt as required and cook for 2 minutes.

Remove from heat and stir in the garam masala.

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