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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Firm tofu(drained, cubed and fried to golden brown) - 1/2 packet
- Baby Corn(diced) - 4 nos
- Carrot(diced) - 1 no
- Green chilies(chopped) - 2 nos
- Onion(finely choppe) - 1 no
- Tomatoes(cored and finely chopped) - 2 nos
- Pineapple(cubed - optional) - 1 slice
- Star anise - 1 no
- Cloves - 2 nos
- Cardamom - 2 nos
- Coriander leaves(chopped) - 1/4 cup
- Cumin powder - 1/2 tsp
- Aniseed powder - 1/2 tsp
- Coriander powder - 1 1/2 tsp
- Chilly powder - 1 tsp
- Cashew nuts(soak in hot water and grind it with ½ cup fresh coconut) - 4-5 nos
Ingredients
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Instructions
- Heat oil in a non stick pan and add star anise, cloves, cardamom and stir for few seconds.
- Add onions, chilies and sautT for a minute.
- Add chopped tomatoes, stir well on low flame and allow the tomatoes to become soft. :- You may close with a lid.
- Open the lid, add the curry paste and sautT till the oil floats on top.
- Bring up the heat to medium high, add the cashew paste and stir well.
- Add salt as per taste.
- Add the vegetables, tofu, pineapple and cook on simmer till the vegetables are well blended.
- Add chopped coriander leaves.
- :- Transfer to a plate and garnish as shown.
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