Vegan Paneer Lababdar with Tofu

veganricha.com

Alicia Jacobs

14 oz ( 396.89 g) firm tofu ,pressed for 15 mins and cubed

subheading: Tomato mixture:

15 oz ( 425.24 g) diced tomatoes or 3 medium

¼ cup ( 32.25 g) raw cashews

1 inch ginger

4 cloves of garlic

¼ tsp ( 0.25 tsp) ground cardamom

1 whole clove

subheading: Lababdar sauce:

1 tsp oil

2 bay leaves

1 medium onion , finely chopped

1 tsp ground coriander

½ to 1 tsp garam masala , or use a mix of ground cumin and coriander

⅓ tsp ( 0.33 tsp) cayenne , adjust to heat preference

½ tsp ( 0.5 tsp) salt , depends on if the tomatoes are salted. I use unsalted tomatoes and ¾tsp salt.

1 tsp sugar or other sweetener

2 green chilies , chopped or ¼ cup thinly sliced green bell pepper

1 cup ( 236.59 ml) water

1 tsp dried fenugreek leaves (or use ¼ tsp ground mustard)

garam masala, cayenne, cilantro for garnish

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