Ingredients

• Ingredients ½ tsp cumin seeds ½ tsp fennel seeds 1 tbsp oil 400 g tofu 2 medium onions chopped 1 bell pepper chopped 2 green chillies chopped ½ tbsp grated garlic 1 tsp grated ginger 1 large tomato chopped 1 tsp pink salt 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground turmeric 2 tsp Kashmiri chilli powder 1/2 juice from a lemon 1/8 tsp ground cinnamon ¼ cup chopped coriander

Preparation

• Method Squeeze excess water out of the tofu. Crumble the tofu into small-medium sized pieces. Set aside. Heat oil in a pan over medium heat. Add in cumin seeds, fennel seeds and mix. Mix in chopped onions and green chillies and sauté onions until translucent. Add grated garlic and grated ginger and cook for 2 minutes or until the raw smell disappears. Add chopped bell pepper and chopped tomato and cook for another 1-2 minutes. Add in ground cumin, ground coriander, ground turmeric, pink salt, Kashmiri chilli powder and cook for 2-3 minutes. Add in crumbled tofu, mix well and cook for another 2 minutes. Mix in ground cinnamon. Squeeze juice lemon and add chopped coriander. Take off heat and serve with chapati / naan.