Directions

• Wash and cut the carrots and zucchini into cubes and broccoli into small florets.
• Precook the vegetables in the microwave with enough water for 5-8 minutes and keep them ready.
• Drain the water from the slab and wrap it in paper towels and follow that with a clean kitchen towel. Allow to dry for half an hour and cut into small cubes.
• Heat 1 tbsp of oil in a pan and add the minced or cut garlic, a small piece of cinnamon, cumin seeds and cardamom and roast for 30 secs or less till they release theri aroma.
• Add the fenugreek seeds & red chillies along with a pinch of asafetida and roast for 10-20 secs..
• Next add the diced tomatoes, either fresh or canned and saute for a couple of minutes.
• Add the cashews at this time and give it a quick saute, cool the mixture and blend into a smooth fine paste.
• Take a clean pan and heat the remaining oil.
• Once hot, add the ground masala paste and saute for 1-3 minutes.
• Next add the vegetables, tofu, salt, sugar & turmeric and mix well in the masala gravy.
• Add half cup or more of any plant based milk to make the curry more creamy and cook covered for 5-7 minutes on a medium flame till the curry is cooked.
• Switch off the flame and garnish with a sprinkle of dry fenugreek leaves.